Meal Kit

Fish Cakes and Tzatziki Sauce

with zucchini ribbons and grape tomatoes

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat

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

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • ½ tsp. Garlic Salt
  • Info
    12 oz. Tilapia Fillets
  • 1 Persian Cucumber
  • Info
    2 oz. Sour Cream
  • Info
    ½ cup Italian Panko Blend
  • Info
    1.26 oz. Mayonnaise
  • 2 Garlic Cloves
  • 2 Zucchini

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Roast the Tilapia

    Place tilapia on prepared baking sheet and drizzle with 1 tsp. olive oil. Roast in hot oven until fish reaches a minimum internal temperature of 145 degrees, 12-14 minutes. Let cool at least 5 minutes. While tilapia roasts, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Tzatziki

    Halve grape tomatoes. Mince garlic. Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. Trim cucumber and cut into ¼" dice. In a mixing bowl, combine sour cream, cucumber, and a pinch of salt and pepper.

  3. 3

    Make Fish Cake Mixture

    Once tilapia has cooled, lightly shred fillets into another mixing bowl. Add panko, garlic salt, mayonnaise, garlic, and a pinch of pepper to bowl and thoroughly combine. Set aside, 5 minutes. After 5 minutes, stir tilapia-panko mixture until slightly sticky mixture forms.

  4. 4

    Cook the Fish Cakes

    Form fish cake mixture into four evenly-sized fish cakes, about 3" in diameter. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side. Remove to plate. Wipe pan clean and reserve.

  5. 5

    Cook Vegetables and Finish Dish

    Return pan used to cook fish cakes to medium-high heat and add 1 Tbsp. olive oil. Add zucchini, tomatoes, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until zucchini and tomatoes soften slightly, 3-5 minutes. Remove from burner. Plate dish as pictured on front of card, topping fish cakes with tzatziki. Bon appétit!

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