- 2 Cans Iberia Skinless and Boneless Sardines Oil
- ½ cup plain yogurt
- ½ cup Iberia Seasoned breadcrumbs
- 2 twigs fresh thyme
- 2 teaspoons Iberia adobo seasoning
- 1 egg
- 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.