Iberia Skinless and Boneless Sardines Oil
½Iberia Seasoned breadcrumbs
twigs fresh thyme
Iberia adobo seasoning
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.