Ingredients
Method
- Drain sardines well and place them in a large mixing bowl. Mash with a fork until mostly cohesive, leaving a few flakes for texture.
- Add lemon zest, lemon juice, herbs, onion, garlic, olives (if using), salt, and pepper. Mix and taste to adjust seasoning before adding the binder.
- Stir in the egg and breadcrumbs until the mixture holds together. If too wet, add breadcrumbs one tablespoon at a time.
- With wet hands, shape the mixture into small 2–3 inch patties for even cooking.
- Heat a skillet over medium-low heat with a thin layer of olive oil.
- Cook patties in small batches for 3–4 minutes per side, flipping once, until golden brown and set through.
- For oven cooking, bake on a lined sheet at 425°F for about 20 minutes, flip, then bake 5 more minutes until crisp.
Notes
Smaller patties cook more evenly and taste milder, making them kid-friendly. Oil-packed sardines add richness; if using water-packed, add 1–2 tablespoons olive oil to the mix. To prevent crumbling, rest the mixture briefly and avoid flipping too early. For a grain-free option, use mashed plantain or almond/chickpea flour as the binder. Serve with yogurt sauce, tzatziki, tahini, or classic tartar for balance. These patties reheat well and are ideal for quick lunches or wraps.