Air Fryer Sardine Cakes with Homemade Lemon Aioli
Looking for a quick and healthy meal that packs a punch? These air fryer sardine cakes are it! They're not just any fish cakes; they're loaded with flavor and come together in a flash. Crispy on the outside, tender inside, and served with a zesty lemon aioli, they're a Mediterranean delight you'll crave.
Ingredients
- 2 cans sardines in olive oil, drained and mashed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- Salt and pepper to taste
- 1 lemon, zested and juiced
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- Cooking spray
Instructions
- Prepare the Aioli: In a small bowl, mix mayonnaise, minced garlic, lemon zest, and lemon juice. Adjust seasoning with salt and pepper to taste. Set aside in the refrigerator to chill.
- Make the Sardine Cakes: In a large bowl, combine the mashed sardines, breadcrumbs, chopped onion, parsley, Dijon mustard, and beaten egg. Season with salt and pepper. Mix until well combined.
- Form the Cakes: Shape the mixture into small patties, about 2-3 inches in diameter.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes.
- Cook the Cakes: Lightly spray the air fryer basket with cooking spray. Place the sardine cakes in the basket in a single layer, making sure they do not touch. Spray the tops with a bit more cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Serve: Remove the cakes from the air fryer and serve warm with the homemade lemon aioli on the side.
Cook’s tips
- Make sure to drain the sardines well to avoid soggy cakes.
- Chill the patties for 15 minutes before air frying to help them hold their shape.
- Don't overcrowd the air fryer basket; cook in batches if needed.
- Flip gently with a spatula to keep the cakes intact.
Substitutions
- Use panko breadcrumbs for extra crunch.
- Substitute canned tuna or salmon for sardines.
- Use Greek yogurt instead of mayonnaise for a lighter aioli.
- Add a pinch of cayenne pepper for a spicy kick.
Storage & reheating
Store leftover sardine cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes until warmed through and crispy.
Frequently asked questions
Can I use fresh sardines instead of canned?
Yes, but you'll need to cook and flake them first. Use about 1 pound of fresh sardines, cooked and flaked.
Can I make these ahead of time?
Absolutely! Form the patties and refrigerate them for up to 24 hours before air frying. Just add a couple of extra minutes to the cooking time.
What can I serve with these sardine cakes?
They're great with a simple green salad, roasted vegetables, or as a sandwich filling with the lemon aioli.
Can I freeze the sardine cakes?
Yes, freeze the uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 5-7 minutes to the air fry time.
