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
Fish cakes come and fish cakes go, but a fish cake with the special crunch and salty assist of pretzels? That's one for the recipe book. We serve these flaky-on-the-inside, crunchy-on-the-outside cakes with a horseradish mayonnaise that has just the right amount of root spice, and broccoli with mustard (because what goes with pretzels if not mustard?) We've loved many a fish cake in our day, but not like these ones.
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
Cook the Tilapia
Pat tilapia fillets dry, and season both sides with a pinch of salt and pepper.
Place a large non-stick pan over medium-high heat and spray generously with cooking spray. Add tilapia to hot pan and cook until tilapia reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer tilapia to another mixing bowl and let cool, 3-5 minutes. Once cooled, use two forks to shred tilapia.
Wipe pan clean and reserve.
Prepare Ingredients and Roast Broccoli
Peel and slice shallot into ¼" rounds.
Trim and cut white portions of green onion into 1" lengths. Thinly slice green portions.
Cut broccoli into bite-sized pieces, if necessary.
Toss broccoli, shallot, and white portions of green onions on prepared baking sheet with half the mustard (reserve remaining for sauce), 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roast until tender, 14-16 minutes.
While broccoli roasts, combine horseradish, half the mayonnaise (reserve remaining for fish cakes), remaining mustard, 2 tsp. water, half the green portions of green onions (reserve remaining for fish cakes), and a pinch of salt and pepper in a mixing bowl. Refrigerate until plating.
Form the Cakes
To bowl with fish, add remaining mayonnaise, panko, remaining green portions of green onions, ¼ cup water, and a pinch of salt and pepper. Thoroughly mix.
Let fish mixture rest 5 minutes, then form into ½"-thick cakes.
Place pretzel breading on a plate. Coat fish cakes with pretzel breading,
Cook the Cakes
Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil.
Working in batches if necessary, gently add fish cakes to hot pan. Cook until browned, 3-5 minutes per side. Don't crowd the pan.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing fish cakes with sauce or serving on the side. Bon appétit!
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