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+---
+title: Sardine Cakes
+tags: ['seafood', 'fish', 'american', 'spicy']
+date: 2022-04-16
+author: "tom-fasano"
+---
+
+Can be served with a Spicy Yogurt Sauce as Tapas or Hors D’Oeuvres.
+
+- ⏲️ Prep time: 10 min
+- 🧊 Chill time: 30 min
+- 🍳 Cook time: 10 min
+- 🍽️ Servings: 15
+
+## Ingredients
+
+### Sardine Fish Cakes
+
+- 2 tins sardines (~4oz)
+- ½ cup mayonnaise
+- ½ cup Panko breadcrumbs
+- 2 teaspoons Old Bay seasoning
+- 1 egg
+- lemon juice (optional)
+
+### Spicy Yogurt Sauce
+
+- ½ cup plain yogurt (whole milk)
+- 1 tablespoon sriracha
+- 1 tablespoon Dijon mustard
+- 1 teaspoon Worcestershire sauce
+- minced garlic (optional)
+
+## Directions
+
+1. Remove sardines from tin, reserving oil, and place fish in a mixing bowl.  Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.
+
+2. Gently mix all the ingredients together with a fork.  Mix until incorporated, but don't purée.
+
+3. Use something to scoop the fish cake mix into small balls. Flatten into small patties 2" across, and about ½" thick.
+
+4. Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
+
+5. Refrigerate patties for about 30 minutes.
+
+6. While fish cakes chill, mix together all the ingredients for the yogurt sauce.
+
+7. Move oven rack to the top 3rd of the oven. Broil for 5 minutes, flip, and broil 3-5 minutes more, until cakes are golden brown.
+
+8. Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy!
diff --git a/data/authors/tom-fasano.json b/data/authors/tom-fasano.json
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+{
+	"name": "Tom",
+	"website": "https://tomfasano.net",
+	"btc": "bc1qgphyvk4hpmedga833t2cgs2ensrerypaz5s2kw",
+	"xmr": "45Y35khUdxxKgwXeQ5YJQyFRhndGdqFXHC8eP2y46bNx8h9z91xG9dyjjz1mQjEGksida7HJaZAXHaKFBfpKSVbpMLoQm2w",
+	"donate": "https://tomfasano.net/donate"
+}