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
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.
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.
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.Open Next Page To See More!