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sardine cakes

Truly Delicious Sardine Cakes (Paleo, Anti-Inflammatory, Keto, Nut-Free)

  • Author: Cristina Curp
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 6 cakes 1x
  • Category: Entree
  • Method: Pan Fry
  • Cuisine: Healthy


The best source of Omega-3 in a delicious recipe!



  • 2 cans Wild Planet Wild Sardines in Extra Virgin Olive Oil with Lemon
  • 1/4 cup red onion, minced
  • 1/4 cup fresh dill, minced
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon fine garlic powder
  • 1 large egg
  • 3 tablespoons lard or ghee
  • 1 tablespoon Spicy Brown or Dijon Mustard
  • 2 tablespoons coconut aminos
  • 1 teaspoon black pepper
  • 4 romaine lettuce leaves
  • 1 ripe Hass avocado, sliced
  • Fresh dill for garnish Pickled veggies (optional)


  1. Open the cans and drain the oil out into a measuring cup.
  2. Crumble the sardines into a medium bowl and add the onion, dill, salt, garlic, and egg. Mix well and shape 6-8 small patties.
  3. Heat a large cast-iron skillet over medium heat.
  4. Melt the lard. When it comes to temperature, fry the patties for 3 minutes a side. Remove from the heat.
  5. Use an immersion blender or a frother to mix the drained olive oil from the cans with coconut aminos, mustard, and black pepper. More salt to taste.
  6. Put two patties on each romaine leaf with avocado, and garnish. Drizzle the sauce over the sardine patties and dig in.
  7. If you’re a mayo lover, I highly recommend using Chosen Foods Wasabi Mayo or my Cilantro aioli on these bad boys too! Fish cakes and mayo just go together!


  • Serving Size: 1/2 recipe
  • Calories: 582
  • Fat: 47g
  • Carbohydrates: 12.9g
  • Fiber: 5.1g
  • Protein: 29.8g