Sardine White Bean Cakes (Croquettes de Sardine) Recipe
These Sardine White Bean Cakes are a flavorful and nutritious blend of protein-packed sardines and creamy white beans, seasoned with fresh parsley, mustard, and spices. Crisply fried to golden perfection, these croquettes offer a delightful combination of textures and tastes, perfect as a snack, appetizer, or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 cakes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: French-inspired
Ingredients
Main Ingredients
- 1 can of sardines, in oil (125g / 4.4oz / approx. 4 large sardines)
- 1 tbsp (15ml) of the canned sardine oil
- 1 can cooked, plain white beans (300g), drained
- ½ red onion, peeled and diced
- 10-12 fresh parsley sprigs, stemmed and chopped
- 1 tbsp (15g) Dijon mustard
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1/8 tsp cayenne powder
Coating
- ½ cup (63g) all-purpose flour
- 1 large egg, at room temperature
- 1 cup (90g) breadcrumbs
For Frying
- Frying oil (sunflower, canola, or peanut oil), enough for shallow frying
Instructions
- Prepare the sardine mixture: Drain the sardines, reserving 1 tablespoon of the oil from the can. In a bowl, mash the sardines with a fork until flaked but not completely smooth. Add the drained white beans and mash together, leaving some bean pieces for texture.
- Add aromatics and seasoning: Mix in the diced red onion, chopped parsley, Dijon mustard, salt, black pepper, and cayenne powder. Combine thoroughly until an even mixture forms.
- Form the cakes: Shape the mixture into small patties or cakes of about 2-3 inches in diameter and about ½ inch thick. Place them on a plate or tray while you prepare the coating.
- Prepare the coating stations: Set out three shallow bowls – one with the all-purpose flour, one with the beaten egg, and one with the breadcrumbs.
- Coat the cakes: Dredge each cake first in flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. Set coated cakes aside on a plate ready for frying.
- Heat the oil: Pour enough frying oil into a large skillet to shallow fry (about ¼ inch deep) and heat it over medium heat until shimmering but not smoking, around 350°F (175°C).
- Fry the cakes: Carefully place the coated sardine cakes into the hot oil in a single layer without overcrowding the pan. Fry for about 3-4 minutes on each side or until golden brown and crisp. Adjust heat as needed to avoid burning.
- Drain and serve: Remove the cakes with a slotted spatula and drain on paper towels to remove excess oil. Serve warm, garnished with additional parsley or a squeeze of lemon if desired.
Notes
- Use fresh room temperature egg to ensure proper coating adhesion.
- Do not over mash the sardine and bean mixture to retain some texture in the cakes.
- Make sure the oil is hot enough before frying to achieve a crispy crust without excess oil absorption.
- The cakes can be kept in the refrigerator for up to 24 hours before frying.
- Serve with a side of tartar sauce, lemon wedges, or a fresh salad for a complete meal.
