Cajun Fish Cakes

with spinach salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Fish, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

It's as strange to us as it must be to our devoted fish cake fans; this meal is the first time “Cajun fish cakes” occurred to us, after years of making fish cakes from all over the globe. We think you'll agree once you taste these; we've saved the best for the latest. Flakey, delicious fish combined with panko and mayo forming breezy light cakes, garnished with the classic Cajun remoulade sauce. It took us awhile to get here, but it was well worth the wait.

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • Info
    ¼ cup Mayonnaise
  • 5 oz. Baby Spinach
  • 1½ fl. oz. Sweet Vidalia Onion Dressing
  • ½ oz. Dijon Mustard
  • Info
    2 oz. Cheddar Cheese Crumbs
  • 1 Roma Tomato
  • 0.634 oz. Pickle Relish
  • 2 tsp. Cajun Seasoning
  • Info
    ¼ cup Panko Breadcrumbs
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 3 Mixing Bowls

Before You Cook

  • Step 1 - Cook the Tilapia

    Cook the Tilapia

    Pat tilapia dry, and season both sides with half the Cajun seasoning (reserve remaining for remoulade), ¼ tsp. salt, and a pinch of pepper. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer tilapia to a mixing bowl. Set aside to cool slightly, 5 minutes. Wipe pan clean and reserve.

  • Step 2 - Prepare Ingredients and Make Remoulade

    Prepare Ingredients and Make Remoulade

    Core tomato and cut into ¼" dice. In another mixing bowl, combine half the mayonnaise (reserve remaining for fish cake mixture), Dijon, remaining Cajun seasoning, and pickle relish. Set aside.

  • Step 3 - Form the Cakes

    Form the Cakes

    Using two forks, shred tilapia. Add panko, remaining mayonnaise, ½ tsp. salt, and a pinch of pepper to bowl with tilapia and thoroughly combine. Form tilapia mixture into four tightly packed balls, slightly larger than a golf ball. Gently flatten balls into ½" cakes.

  • Step 4 - Cook the Cakes

    Cook the Cakes

    Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add fish cakes to hot pan. Cook until browned and warmed through, 2-3 minutes per side. Remove cakes from pan. Repeat with remaining cakes as needed.

  • Step 5 - Finish the Dish

    Finish the Dish

    In another mixing bowl, combine spinach, tomato, and dressing. Plate dish as pictured on front of card, serving fish cakes with remoulade and garnishing salad with cheese crumbs. Bon appétit!