Creole Fish Cakes with Chipotle Crema

and sweet corn succotash

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Eggs, Fish, Wheat, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Add a bit of heat to your life, and a bit of the New Orleans flavors that are legendary (for good reason), with these flaky, filling fish cakes. You'll be shocked how easy they are to make, and how well they form and fry. Shocked, but not surprised… when has Home Chef steered you wrong before? (There was that one meal back in 2015, but we don't talk about it anymore.) Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • Info
    6 Saltine Crackers
  • 1 Red Bell Pepper
  • Info
    2 oz. Sour Cream
  • Info
    1.26 oz. Mayonnaise
  • Info
    2 Tbsp. Chipotle Pesto
  • 2 tsp. Creole Seasoning
  • 1 Poblano Pepper
  • 1 Lime
  • 1 Ear of Corn

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    573
  • Carbohydrates
    25g
  • Fat
    35g
  • Protein
    40g
  • Sodium
    1492mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Roast the Tilapia

    Pat tilapia dry. Place tilapia on prepared baking sheet. Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 8-10 minutes. Let roasted tilapia cool, at least 5 minutes. While tilapia cooks, prepare ingredients.

  • 2

    Prepare Ingredients and Make Chipotle Crema

    Coarsely crush crackers. Halve lime. Juice one half and cut other half into wedges. Stem, seed, remove ribs, and cut red bell pepper into ¼" dice. Peel husk off corn and carefully remove kernels from cob. Stem poblano, halve, seed, remove ribs, and cut into ¼" pieces. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. In a mixing bowl, combine sour cream, half the chipotle pesto, and a pinch of salt. Taste, and add remaining chipotle pesto if desired. Set aside.

  • 3

    Form the Fish Cakes

    Place cooled tilapia in another mixing bowl and shred into small pieces. Add crushed crackers, seasoning blend, mayonnaise, and a pinch of salt and pepper and thoroughly combine. Set aside, 5 minutes. After 5 minutes, stir tilapia-cracker mixture until slightly sticky. Form into four equally-sized fish cakes, about 3" in diameter.

  • 4

    Cook the Fish Cakes

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add fish cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side, fipping gently to keep cakes together. Transfer fish cakes to a plate. Wipe pan clean and reserve.

  • 5

    Cook Succotash and Finish Dish

    Return pan used to cook fish cakes to medium-high heat and add 2 tsp. olive oil. Add red bell pepper, poblano (to taste), and corn to hot pan. Stir occasionally until softened, 3-5 minutes. Remove from burner and stir in 2 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper. Plate dish as pictured on front of card, placing fish cakes on chipotle crema. Squeeze lime wedges over to taste. Bon appétit!

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