diff --git a/content/sardine-cakes.md b/content/sardine-cakes.md
index d5796ce..9119b12 100644
--- a/content/sardine-cakes.md
+++ b/content/sardine-cakes.md
@@ -34,17 +34,10 @@ Can be served with a Spicy Yogurt Sauce as Tapas or Hors D’Oeuvres.
 ## 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.
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 2. Gently mix all the ingredients together with a fork.  Mix until incorporated, but don't purée.
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 3. Use something to scoop the fish cake mix into small balls. Flatten into small patties 2" across, and about ½" thick.
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 4. Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.
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 5. Refrigerate patties for about 30 minutes.
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 6. While fish cakes chill, mix together all the ingredients for the yogurt sauce.
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 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.
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 8. Drizzle some lemon juice on cakes. Serve while still hot with the yogurt sauce. Enjoy!