Remove sardines from canand place in a mixing bowl.

Add seasoned Iberia bread crumbs, egg, yogurt, thyme, adobo, oil and mix all the ingredients together.

Make small balls of the mix using a spoon.

Roll the balls in your hands, and then flatten into small patties.

Refrigerate for about 30 minutes.

Shallow fry on medium for 5-7 minutes until the cakes are dark and golden.

Serve hot with Iberia Aioli and Hot Sauce.