Katsu Fish Cakes

with red peppers and zucchini

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: 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

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 Zucchini
  • Info
    1½ oz. Mayonnaise
  • Info
    ½ cup Panko Breadcrumbs
  • 2 tsp. Asian Garlic and Ginger Seasoning
  • Info
    12 oz. Tilapia Fillets
  • Info
    2 fl. oz. Creamy Roasted Sesame Dressing
  • 1 Red Bell Pepper

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
    562
  • Carbohydrates
    30g
  • Fat
    34g
  • Protein
    37g
  • Sodium
    945mg

Recipe Steps

  • 1

    Cook Tilapia

    prepped BS 425 degree oven cook 8-10 minutes

  • 2

    Prep

    while tilapia cooks Halve zucchini lengthwise, ¼” slice on angle ¼” slice red bell pepper Mince garlic

  • 3

    Make cakes

    Bowl Tilapia, half panko, seasoning blend, mayo, pinch s+p Mix thoroughly, make cakes, coat with remaining panko

  • 4

    Cook cakes

    Large NS Pan, 1 Tbsp Oil, Medium-high heat Brown cakes, 2-3 minutes per side, remove to prepped BS Oven for 5-7 minutes until temp

  • 5

    Cook veg

    Same pan 1 Tbsp oil, medium-high heat Cook veg, stirring occasionally until browned and 4-5 minutes Add garlic, ½ tsp salt and pinch pepper Cook 1 minute

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