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
A note about serious food allergies
We love tzatziki sauce so much, we'd probably marry it if it were the same religion as us. (We assume it's Greek orthodox.) Something about the cucumber makes everything taste fresh and light. It makes these fish cakes sing with glee; they complement each other perfectly on the plate. Tzatziki, we love you. (In a platonic way.)
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using mahi-mahi, follow same instructions as tilapia in Step 1, roasting in hot oven until fish reaches minimum internal temperature, 12-14 minutes.
If using salmon, follow same instructions as tilapia in Step 1, roasting in hot oven until fish reaches minimum internal temperature, 13-15 minutes.
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.
Prepare Ingredients and Make Tzatziki
Trim zucchini ends and cut into ¼" rounds.
Trim cucumber and cut into ¼" dice.
In a mixing bowl, combine sour cream, cucumber, and a pinch of salt and pepper.
Make Fish Cake Mixture
Once tilapia has cooled, transfer to another mixing bowl. Lightly shred.
Add panko, half the garlic salt (reserve remaining for vegetables), mashed potatoes, garlic, ¼ tsp. salt, and a pinch of pepper and thoroughly combine. Set aside, 5 minutes.
After 5 minutes, stir until a slightly sticky mixture forms.
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. Cooking in batches if necessary, add fish cakes to hot pan. Cook until browned and warm throughout, 3-4 minutes per side.
Remove fish cakes to a plate. Wipe pan clean and reserve.
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, remaining garlic salt, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until zucchini and tomatoes soften slightly, 6-8 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping fish cakes with tzatziki. Bon appétit!
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