Meal Kit
Teriyaki-Scallion Fish Cakes
with sesame snap peas
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Tilapia), Eggs, Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
What's a cake without some frosting? Just a bunch of flour fluffed into a calorie-busting desert. And what are these fish cakes without the teriyaki-sesame-green onion sauce? Just a bunch of fish and panko, really. But with this sweet sesame sauce bathing these cakes, they become fluffy vessels of fish perfection. Crunchy sesame snap peas round out a meal that says "Let them eat cake" and finds the people agreeing.
In Your Box (serves 2)
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12 oz. Tilapia Fillets
- 12 oz. Snap Peas
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1½ oz. Mayonnaise
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1 fl. oz. Teriyaki Glaze
- 2 Green Onions
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¼ cup Panko Breadcrumbs
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¼ fl. oz. Toasted Sesame Oil
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1 tsp. Multicolor Sesame Seeds
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.
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Nutrition (per serving)
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Calories600
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Carbohydrates26g
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Net Carbs25g
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Fat47g
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Protein40g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 Roast the Tilapia
Place tilapia on one prepared baking sheet and season with 2 tsp. olive oil and a pinch of salt and pepper.
Bake in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes.Transfer tilapia to a mixing bowl and let cool, 5 minutes.While tilapia roasts, prepare ingredients. -
2 Prepare Ingredients and Make Sauce
Pull strings from snap peas like a zipper.
Trim and mince white portions of green onions. Slice green portions thinly on an angle. 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. -
3 Roast the Snap Peas
On second prepared baking sheet, toss sugar snap peas with sesame seeds, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until tender, but still crisp, 10-12 minutes.While snap peas roast, form fish cakes. -
4 Form the Cakes
To mixing bowl with cooled fish, add panko, mayonnaise, 1/4 tsp. salt, and a pinch of pepper and thoroughly combine.
Form fish mixture into four cakes, 3" in diameter. -
5 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!
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