Begin by draining the oil-packed sardines and reserving about two tablespoons of the oil for later use. Place the sardines in a mixing bowl, gently breaking them apart with a fork.

To the sardines, add Panko breadcrumbs, an egg, and fresh herbs. Pour in the reserved olive oil and combine all ingredients using a fork.

Using a tablespoon, scoop out portions of the mixture and shape them into small patties, approximately 2 inches across and ½ inch thick.

Place the patties on a plate and cover tightly with plastic wrap. Refrigerate for at least 30 minutes.

Prepare the dipping sauce by combining yogurt, cayenne pepper, and salt in a small bowl; mix well.

Preheat your oven to broil and line a baking sheet with parchment paper. Place the sardine fish cakes on the sheet and broil one side for about 5 minutes.

Flip the patties carefully and broil for an additional 3-5 minutes until both sides are crispy and warm.

Once cooked, remove from the oven and cool slightly before serving warm with the yogurt sauce.