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cakes
sauce
Remove the sardines from the tin, draining them from the oil. Add to a mixing bowl and flake them apart.
Add in the mayo, breadcrumbs, mustard, Cajun seasoning, thyme, salt, and egg. Mix together well.
Scoop out 2-3 Tbsp of the mix and place balls onto a lined baking sheet. It will make about 15 balls.
Broil for 10 minutes on the lowest rack, flipping halfway through.
To make the remoulade, combine all the remoulade ingredients together in a small dipping bowl.
Once fish cakes are done, serve them with the spicy remoulade sauce and finish it off with a squeeze of lemon.