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'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?
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
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.
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.
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.
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.
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.
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).
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