Teriyaki-Scallion Fish Cakes

with sesame sugar snap peas

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • Info
    ¼ cup Panko Breadcrumbs
  • 2 Green Onion
  • Info
    1½ oz. Mayonnaise
  • ¼ fl. oz. Toasted Sesame Oil
  • Info
    1 fl. oz. Teriyaki Glaze
  • 12 oz. Snap Peas
  • 1 tsp. Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Roast the Fish

    Roast the Fish

    Place tilapia on prepared baking sheet with 2 tsp. olive oil and a pinch of salt and pepper. Bake in hot oven until fish reach a minimum internal temperature of 145 degrees, 12-15 minutes. Remove to a mixing bowl and allow to cool, 5 minutes. While tilapia cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients and Make Sauce

    Prepare the Ingredients and Make Sauce

    Remove strings from sugar snap peas, if necessary. Trim and mince white portions of green onions. Cut green portions into thin ribbons. Keep white and green portions separate. In another mixing bowl, combine teriyaki glaze, sesame oil, 1 tsp. water, and white portions of green onions. Set aside.

  • Step 3 - Roast the Snap Peas

    Roast the Snap Peas

    On second prepared baking sheet, toss snap peas with sesame seeds, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven, 10-12 minutes. While snap peas roast, form fish cakes.

  • Step 4 - Form the Cakes

    Form the Cakes

    To mixing bowl with fish, add panko, mayonnaise, ¼ tsp. salt, and a pinch of pepper and thoroughly combine. Form fish mixture into four cakes, 4" in diameter.

  • Step 5 - Cook the Cakes

    Cook the Cakes

    Place a large non-stick pan over 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 teriyaki-scallion sauce on fish cakes and garnishing with green portions of green onions. Bon appétit!