If you’re looking for a dish that’s hearty, flavorful, and full of personality, then you’re going to adore this Sardine White Bean Cakes (Croquettes de Sardine) Recipe. It’s a delightful blend of tender white beans and rich sardines transformed into crispy, golden croquettes with just the right kick of spices and freshness from parsley and red onion. These cakes bring together simple, pantry-friendly ingredients to create a meal that’s unexpectedly elegant and incredibly satisfying.

Ingredients You’ll Need

The image shows a close-up of a white speckled bowl filled with light beige beans, placed on a wooden surface next to a bunch of fresh green parsley. To the left of the bowl, there is an open tin can with three shiny silver sardines in golden oil inside. Above the tin can, a whole purple onion is placed. The colors in the image are natural and vibrant, with the shiny silver fish contrasting against the earthy tones of the beans and green parsley. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but absolutely essential for nailing the perfect texture and flavor in your croquettes. Each component plays a key role, from the creamy white beans that bind everything gently, to the sardine oil that adds depth and moisture.

1 can of sardines in oil (125g / 4.4oz / 4 large sardines): The star protein bringing an umami punch and richness to the cakes.
1 tbsp of canned sardine oil: Using the oil keeps the croquettes luscious and boosts the sardine flavor.
1 can cooked plain white beans (300g), drained: Creates a creamy base that holds the cakes together beautifully.
½ red onion, peeled and diced: Adds a mild sweetness and crunch to balance the texture.
10-12 fresh parsley sprigs, stemmed and chopped: A burst of fresh herbal brightness to lighten the dish.
1 tbsp Dijon mustard: Provides a tangy depth and a subtle hint of sharpness.
¼ tsp salt: Enhances all the natural flavors without overpowering them.
¼ tsp freshly ground black pepper: Adds just the right seasoning and a gentle heat.
1/8 tsp cayenne powder: Gives a gentle spicy kick that warms the palate.
½ cup all-purpose flour (63g): Essential for binding and giving the cakes structure.
1 large egg, at room temperature: Helps in holding everything together perfectly.
1 cup breadcrumbs (90g): Ensures a satisfying crispy crust once fried.
Frying oil (sunflower, canola, or peanut): For that golden, crunchy finish.

How to Make Sardine White Bean Cakes (Croquettes de Sardine) Recipe

Step 1: Prepare the Base Mixture

Start by draining your sardines and reserving both the sardines and their oil separately. In a mixing bowl, mash the white beans until smooth but still slightly chunky to keep some texture. Then, flake in the sardines, pour in the tablespoon of sardine oil, and gently combine everything. This creates a creamy, flavorful mixture that’s the heart of your croquettes.

Step 2: Mix in the Fresh Ingredients and Seasoning

Next, fold the diced red onion and chopped parsley into your bean and sardine base. Add in the Dijon mustard, salt, black pepper, and cayenne powder. Mix thoroughly but gently to evenly distribute the flavors without overworking the mixture. This layering of flavors will give your cakes a perfect balance of savory, fresh, and slightly spicy notes.

Step 3: Form the Dough and Coat

Lightly dust your hands with flour, then shape the mixture into small patties or cakes, about 2 inches in diameter. Prepare three shallow bowls: one with the remaining flour, one with the beaten egg, and one with the breadcrumbs. Dip each cake in flour first, then the egg, and finally coat evenly with breadcrumbs. This triple coating ensures a golden, crispy crust once fried.

Step 4: Fry to Golden Perfection

Heat enough oil in a frying pan to cover the bottom by about ¼ inch. When hot (test by dropping a breadcrumb into the oil—it should sizzle immediately), carefully add the cakes without overcrowding the pan. Fry for about 3-4 minutes on each side until they turn beautifully golden brown and crisp. Drain on paper towels and serve warm for that irresistible crunch meeting tender interior sensation.

How to Serve Sardine White Bean Cakes (Croquettes de Sardine) Recipe

There are nine round patties on a large white plate, each about the size of a cookie. The patties have a crumbly coating that looks pale yellow and light green, giving a rough texture all over. The patties are thick and soft in shape, lying flat on the plate in no perfect order. The plate is set on a white marbled surface with soft, natural light highlighting the crumb details on top and sides of the patties. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or a few lemon wedges alongside will brighten up the croquettes wonderfully. A dollop of aioli or a smear of tangy yogurt sauce also pairs perfectly, adding a creamy contrast to their crispy coating.

Side Dishes

Pair these cakes with a fresh green salad tossed in a light vinaigrette or some roasted vegetables. They also go wonderfully with a simple couscous or quinoa salad, lending a nice textural counterpoint that complements the tender cakes.

Creative Ways to Present

For a fun twist, why not turn your Sardine White Bean Cakes into sliders with small buns, arugula, and a smear of spicy mayo? You can even crumble them over a salad for an unexpected, protein-packed topping that will delight your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, store the leftover croquettes in an airtight container in the refrigerator for up to 2 days. To keep their crispness, avoid stacking and use parchment paper between layers if necessary.

Freezing

You can freeze uncooked, breaded cakes arranged on a baking sheet until firm, then transfer them to a freezer bag. This way, they won’t stick together and can be fried straight from frozen, adding a couple extra minutes to frying time.

Reheating

To reheat, avoid the microwave as it can make the coating soggy. Instead, warm them in a hot oven or toaster oven at 375°F (190°C) for about 10 minutes, or crisp them up again lightly in a skillet with a splash of oil.

FAQs

Can I use fresh sardines instead of canned for this Sardine White Bean Cakes (Croquettes de Sardine) Recipe?

Fresh sardines can be used, but they require cleaning and cooking beforehand. The canned sardines in oil are convenient and provide a consistent flavor and moisture level, which helps maintain the croquettes’ texture.

Is it possible to make these cakes gluten-free?

Absolutely! Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives. Just ensure your gluten-free breadcrumbs have enough texture to get that perfect crunch.

What can I use if I don’t have Dijon mustard?

You can substitute Dijon mustard with a bit of whole-grain mustard or even a small amount of prepared horseradish or spicy brown mustard, but expect slight variations in tanginess.

How can I make the croquettes less spicy if I prefer mild flavors?

Simply reduce or omit the cayenne powder. The other spices and mustard provide plenty of flavor without overwhelming heat, so the croquettes will still be delicious.

Can I bake these croquettes instead of frying?

Yes! Place the coated cakes on a baking sheet lined with parchment paper and lightly spray or brush with oil. Bake at 400°F (200°C) for about 15-20 minutes, turning halfway through, until crispy and golden.

Final Thoughts

I truly hope you give this Sardine White Bean Cakes (Croquettes de Sardine) Recipe a try soon because it’s one of those unexpectedly wonderful dishes that feel both rustic and refined. It’s simple enough for a quick lunch but special enough to impress. Enjoy the magic that happens when humble ingredients come together with love and a little bit of skill.

Sardine White Bean Cakes (Croquettes de Sardine) Recipe