Sardine and Black Bean Cakes Baked

Serving Size: 4

These Sardine and Black Bean Cakes are a perfect addition to your clean eating and gluten-free nutrition. Baked to perfection, they combine the wholesome protein of sardines with the fiber-rich goodness of black beans, creating a dish that's as nutritious as it is flavorful. Packed with omega-3s, antioxidants, and healthy fats, these cakes are a guilt-free way to enjoy a savory meal or snack.

Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

Recipe by:

Cook Times

Active Prep15

Hands-Off Cook20

Recipe Serving Size4

Cooking Tools Required

Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Ingredients

4 ounce canned sardines in water drained and mashed
15 ounce canned black beans rinsed, and drained
1 each small red onion finely diced
1 each red bell pepper or other color, finely diced
1 clove garlic minced
0.25 cup cilantro or parsley finely chopped
1 each large egg lightly beaten
4 tablespoon ground flax seeds or almond flour. Grind the flax as it's a binder. Don't use whole seeds, the cakes won't hold up.
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil
0.5 teaspoon smoked paprika
0.5 teaspoon ground cumin
0.5 teaspoon Kosher salt
0.5 teaspoon ground black pepper
extra virgin olive oil spray for greasing

For Serving - Optional

1 each lemon wedges
12 tablespoon sour cream or Greek yogurt, or tzatziki, or tahini sauce

Instructions

Preheat the Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil spray.
Prepare the Mixture: In a large bowl, mash the black beans with a fork or potato masher until slightly chunky.
Add the mashed sardines, red onion, bell pepper, garlic, cilantro, egg, ground flax, Dijon mustard, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper. Mix until well combined.
Form the Cakes: Scoop about 2 tablespoons of the mixture and form it into small patties creating 12 cakes. Place them on the prepared baking sheet.
Bake the Cakes: Spray the tops of the patties lightly with olive oil spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and firm to the touch.
Serve: Let the cakes cool slightly before serving. Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

Reheating Instructions

The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition