Meal Kit

Jamaican Jerk Fish Cakes

with coconut carrots

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Coconuts), Fish (Tilapia), Eggs, 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 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

We've spanned the globe in our fish cake journeys, from exotic Thailand, to the culinary kings on the Mediterranean, to the rocky shores of New England, right here in the US of A. Now we move to the island of Jamaica, a culinary powerhouse in the Caribbean. Their famous jerk sauce is highlighted here, that captivating blend of smoky and sweet, which elevates these fish cakes to an entirely different level of flavor. No doubt, we'll continue our Fish Cake World Tour, but so far, Jamaica may be our favorite stop.

In Your Box (serves 2)

  • 16 oz. Carrot
  • 2 tsp. Minced Ginger
  • Info
    2 fl. oz. Jerk Sauce
  • ¼ oz. Cilantro
  • Info
    2 Tbsp. Sweetened Flaked Coconut
  • Info
    1½ oz. Mayonnaise
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    12 oz. Tilapia Fillets

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
  • 1 Mixing Bowl
  • 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

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/4" slices on an angle.

    Mince cilantro (no need to stem).

    Pat tilapia dry.

  2. 2

    Roast the Carrot

    Place carrot and coconut on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into carrot.

    Spread into a single layer. Roast in hot oven until tender, 15-18 minutes. Keep an eye on the coconut; if it gets too dark, remove from oven and scrape off.

    Sprinkle roasted carrot with cilantro.

    While carrot roast, cook tilapia.

  3. 3

    Cook the Tilapia

    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 and let cool at least 5 minutes.

    Reserve pan; no need to wipe clean.

  4. 4

    Form the Cakes

    To bowl with fish, add panko, mayonnaise, ginger, 1/4 tsp. salt, and a pinch of pepper and thoroughly combine.

    Form fish mixture into four cakes, 4" in diameter.

  5. 5

    Cook the Cakes

    Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil. Add fish cakes to hot pan and cook until browned, 2-3 minutes per side.

    Remove from burner.

    Plate dish as pictured on front of card, spooning jerk sauce on fish cakes. Bon appétit!

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