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sardine cakes

Sardine Croquettes

Sardines and leftover potatoes combine to make something delicious in this pantry-friendly recipe.
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine American, European
Servings 4


  • 2 4-oz cans skinless boneless sardines in water, drained
  • 1 lb leftover roasted Russet potatoes, skin removed, about 2 potatoes
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoon Dijon
  • 1 tablespoon nonpareil capers
  • 1/2 tablespoon lemon pepper
  • 3-4 tablespoons finely chopped red onion


  • Heat about 1/4 inch oil in a large skillet.
  • Place the sardines, potatoes, mayo, and mustard in a medium bowl and, using a potato masher, mash until smooth. Stir in remaining ingredients.  Form into 3-4 inch cakes, using a firm hand to really compress the mixture together.
  • Fry, turning once, until golden brown. Drain on paper towel-line plates.
  • Serve warm or at room temperature.


  • If your mixture is very wet and not sticking together, add in some bread crumbs.
  • Too dry? Add a little more mayo.
Keyword pantry cooking