Pumpkin Sardine Patties | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Pumpkin Sardine Patties

Pumpkin Sardine Patties

Seeing hubby finished these pumpkin patties made me glad. Although he always empties the dishes I cooked, he usually behaves in a different way toward fishes with tiny bones, sardine is one of them. He thought these are just the usual pumpkin patties I repeatedly made with dried shrimps. Should I correct him?

I have not yet decided. But I decided that these patties, rich in Omega-3, shall soon be as usual as the ones I made with dried shrimps.

I cooked the pumpkin from raw, chopping, blending and mixing everything in my food processor into a mixture for frying into patties.

No pre-cooking and mashing of pumpkin are required.

Honestly, if I were not prepared to take photo of them, I might have had a lazy tweak – use a larger pan and pour the batter into it all at once. After the down side is briefly fried, I’d send the whole pan into the oven, and grill until golden and done. Although the crust may be less crispy, that is a way I steal time from cooking, if required.

Pulverizing Pumpkin

Pan Frying Pumpkin Sardine Patties Le Crueset

  • Ingredients
  • 200g pumpkin, peeled, seeded, washed
  • 2 canned sardine fillets
  • 1 egg
  • 4 tbsp plain flour
  • 1 tsp corn starch
  • 1 sprig spring onion, finely sliced
  • 1/8 tsp ground white pepper
  • 1/2 tsp salt, or to taste
  • 1 to 2 tbsp oil for frying
  • yields about a dozen of patties

Pumpkin Sardine Patties


Cut seeded pumpkins into wedges, and slice. Pulverize in a food process until the slices look as if they are very coarsely chopped, 15 to 30 seconds.

Season sardine fillets (drain any sauces first) with ground white pepper, and add them to the pumpkin puree. Blend them together for a couple of seconds. Then drop in egg, sieve in flours, spring onion, and salt. Mix well by a spatula.

Over medium flame, add a thin layer of oil to pan. Heat them enough (if you have doubt about how much is enough, these steps may help).

Turn to low heat. Spoon mixture, about 1 tablespoon, to the frying pan. Flatten the round peak with the back of spoon but do not move the patty, because the mixture is a bit loose at the beginning.

Fry the patties, turning once, until golden brown, about a minute to two for each side. Adjust heat as necessary for even browning. I made them in 3 batches.

Garnish with spring onion. Serve hot but let cool a while cause the patties directly from the pan is heaty.


Pumpkin Sardine Patties

Do the frying once the batter is mixed. If you find the mixture turn thin (as salt starts to draw moisture from the ingredients), thicken it with a tea spoon or two of plain flour if required.

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  1. Mei Teng

    Oh my….so delicious looking. Pumpkins are my favourite. These make great snacks or finger food.

  2. TasteHongKong

    @Mei Teng,
    Thanks! Love your idea though I served this as one of our main dishes.

  3. Angie@Angiesrecipes

    You have done it again! I would have never thought of incorporating canned sardine into the pumpkin patties! A splendid idea.

  4. Juliana

    So interesting the combination of pumpkin and sardines…love the color of this patties.
    Beautiful pictures!
    Hope you are having a nice week 🙂

  5. tigerfish

    I like the idea of pumpkin with sardine. I was thinking of cooking sardines and sweet potatoes as two separate dishes – hmmm…maybe I can save some ingredients to make sweet potatoes + sardines patties. Wonder if sweet potatoes will work….hmmmm

  6. Anna

    I want to start cooking more nutritious foods. I have decided to stay away from fried recipes and go more with baked dishes. I guess this pumpkin and sardine patties recipe is something I can’t ignore. Rich in protein and fiber too. I guess I just have to use canola or vegetable oil in frying, that makes it in the healthy category too, right? Thanks for this recipe!

  7. lena

    what a marvellous idea!! i do think this is seriously tasty!

  8. TasteHongKong


    Thanks! You too!

  9. TasteHongKong

    I also like to top baked potatoes with canned sardine (and sometimes home-cooked salmon); maybe I shall try the idea of sweet potato.

    You are welcome.
    Right, fair enough. Actually a small amount of oil is required (I used grape seed oil) for frying these. I also like substituting baking for frying if possible, here is one, baked taro chips. Enjoy too!


  10. The Feed

    Love this post – autumn! Got to you via Foodgawker. We are a new food platform – Check us out and submit your work!

  11. noobcook

    I like the fact that there’s no need to cook and puree them first. The hue is so bright and lively. I’m sure they are delicious with the dried shrimps.

  12. Lori

    These look wonderful! I just love ideas for savory pumpkin which can be rare around here. These I definitely must try!

  13. mycookinghut

    Looks really good! I don’t mind to finish for you too! 😉

  14. Smoky Wok (Jen)

    Delicious looking! I can just imagine the crunchy and creamy textures and the savoury flavours hahah perfect!

  15. Loveforfood

    i have never tried that.. but it sure looks good. yum! yum!

  16. Pigsy

    Hi, i just tried the recipe. it tastes too fishy for me.. I’m gonna try it with dried shrimps the next time.

  17. TasteHongKong

    Hi, I’d love to hear how the dried shrimps version will turn out for you. Perhaps you may want to add some more ground white pepper to season them. Enjoy!