Mediterranean Fish Cakes

with pine nuts and cucumber-radish salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Fish, Wheat, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

We've gone all the way around the world and then some with our fish cakes, and now we've circled back to one of the perpetual hot spots of the culinary world: the Mediterranean. We've brought those flavors to these cakes by adding pine nuts, giving them a butter-y sweet hint. The cakes are served with a creamy garlic sauce and a simple and refreshing side salad of tomatoes, radishes, and cucumber. Who knows where we'll get our fish cake inspiration from next?

In Your Box (serves 2)

  • Info
    2 Tilapia Fillets
  • Info
    ½ oz. Pine Nuts
  • 4 oz. Grape Tomatoes
  • 2 Persian Cucumbers
  • 3 oz. Radish
  • 1 Garlic Clove
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1½ oz. Mayonnaise
  • ¼ tsp. Red Pepper Flakes
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 3 Mixing Bowls

Before You Cook

  • Step 1 - Roast the Fish

    Roast the Fish

    Place tilapia fillets on prepared baking sheet and season both sides with a pinch of salt and pepper. Roast until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove from oven and let cool 5-10 minutes. While fish roasts, toast pine nuts.

  • Step 2 - Toast the Pine Nuts

    Toast the Pine Nuts

    Heat a large non-stick pan over medium heat. Add pine nuts to hot, dry pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  • Step 3 - Prepare Ingredients and Make Salad

    Prepare Ingredients and Make Salad

    Halve grape tomatoes. Trim cucumber, halve lengthwise, and cut into ¼" half-moons. Trim radish, halve, and cut into ¼" half-moons. Coarsely chop toasted pine nuts. Finely mince garlic. Combine grape tomatoes, cucumbers, radish, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.

  • Step 4 - Prepare the Fish Cakes

    Prepare the Fish Cakes

    Once tilapia has cooled, transfer fish to another mixing bowl and lightly shred. Add panko, mayonnaise, pine nuts, half the red pepper flakes (to taste) (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper to bowl with fish. Mix until ingredients form a slightly sticky mixture.

  • Step 5 - Cook the Fish Cakes

    Cook the Fish Cakes

    Form mixture into four fish cakes, ¾" thick. Return pan used to toast pine nuts to medium heat with 2 tsp. olive oil. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side. Remove from burner.

  • Step 6 - Finish the Dish

    Finish the Dish

    Combine sour cream and garlic (to taste) in another mixing bowl. Add a serving of salad to a plate. Place two fish cakes against salad. Serve sauce on the side. Garnish with remaining red pepper flakes (to taste).