Meal Kit

Fish Croquettes with Pimentón Cream

and roasted carrots and potatoes

Prep & Cook Time: 45-55 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Tilapia), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Level up from the pedestrian fish cake, fish finger, or any other fried fish formation with these tilapia-filled croquettes. You'll combine the flaky fish with a roux of flour and green onions, then cover in panko and fry to perfection. Accompanying the croquettes is a smoky pimentón cream of paprika and sour cream and a sturdy vegetable combo of carrots and potatoes.

In Your Box (serves 2)

  • 12 oz. Carrot
  • Info
    12 oz. Tilapia Fillets
  • 1 Russet Potato
  • 6 fl. oz. Canola Oil
  • Info
    4 fl. oz. 2% Milk
  • Info
    1 cup Panko Breadcrumbs
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Flour
  • 2 Green Onions
  • 1 tsp. Smoked Paprika

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
  • 1 Medium 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

    Prepare the Ingredients

    Peel and cut potato into 1" dice. Peel, trim, and cut carrot into 1" dice. Trim and thinly slice green onions, keeping white and green portions separate. Pat tilapia fillets dry and, on a separate cutting board, coarsely chop.

  2. 2

    Roast the Vegetables

    Toss potato and carrot on prepared baking sheet with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender and browned, 18-24 minutes. While vegetables roast, combine sour cream and smoked paprika in a mixing bowl. Set aside.

  3. 3

    Cook the Tilapia

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, tilapia, 1/4 tsp salt, and a pinch of pepper to hot pan. Stir occasionally until flesh is opaque throughout and pieces reach a minimum internal temperature of 145 degrees, 5-8 minutes. Don't worry if tilapia further breaks apart in pan. Transfer tilapia to a large mixing bowl.

  4. 4

    Make the Roux

    Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and white portions of green onions, and cook until aromatic, 30-90 seconds. Stir in half the flour (reserve remaining for croquettes), then stir in milk. Continue stirring constantly until a very thick paste forms, 1-2 minutes. Transfer roux to bowl with tilapia and season with 1/2 tsp. salt. Stir to combine, breaking up fish into flakes. Wipe pan clean and reserve.

  5. 5

    Form the Croquettes

    Return pan used to make roux to medium heat and add canola oil. Place panko on a plate. When fish mixture is cool enough to handle, stir in remaining flour. Form fish mixture into six pucks, 2" in diameter and 1" thick. Place croquettes on plate with panko and cover entirely with panko, pressing gently to adhere.

  6. 6

    Finish the Dish

    Line a plate with paper towels. Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. Carefully, place croquettes in pan and cook until golden brown, 2-4 minutes per side. Transfer to towel-lined plate and season with a pinch of salt and pepper. Place vegetables on a plate and garnish with green portions of green onions. Place croquettes next to vegetables. Serve pimentón cream on the side or with croquettes.

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