Tilapia Cakes with Mango-Coconut Curry Sauce

Boasting large, formidable international flavors, those crunchy tilapia desserts are a amusing alternative to salmon croquettes or crab cakes.


  • 1 1/4 cups light coconut milk, divided
  • 1/2 cup chopped mango
  • 1 tablespoon brown sugar
  • 1 tablespoon red curry paste
  • 2 teaspoons rice vinegar
  • 2 teaspoons lower-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 12 ounces tilapia, finely chopped
  • 3/4 cup panko (Japanese breadcrumbs), divided
  • 1/4 cup dry-roasted peanuts, finely chopped
  • 3 tablespoons minced green onions
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fish sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons minced serrano chile
  • 2 teaspoons minced peeled fresh ginger
  • 2 large eggs, lightly beaten
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cups hot cooked rice

How to Make It

Step 1

Combine 1/4 cup coconut milk, mango, and next 4 ingredients (through soy sauce) in a mini food processor; process until smooth. Combine mango mixture and remaining 1 cup coconut milk in a small saucepan over high heat; bring to a boil. Cook until reduced to 1 cup (about 10 minutes). Stir in lime juice.

Step 2

Combine tilapia, 1/3 cup panko, and the next 8 ingredients (through eggs) in a large bowl; toss gently to combine. Using damp hands, shape mixture into 6 equal balls. Place the remaining panko in a shallow dish. Coat balls in panko; gently press each ball into a (3-inch) patty.

Step 3

Heat a large skillet over medium heat. Add butter and oil to pan; swirl to coat. Add patties; cook 4 minutes on each side or until browned. Serve with sauce and rice.

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