Tilapia Cakes With Mango-Coconut Curry Sauce Recipe

Name: Tilapia Cakes With Mango-Coconut Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
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 remaining panko in a shallow dish. Coat balls in panko; gently press each ball into a (3-inch) patty.
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.
4
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5
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842

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/4 cups light coconut milk, divided, 1/2 cup chopped mango, 1 tablespoon brown sugar, 1 tablespoon red curry paste, and more.

Yes, Tilapia Cakes With Mango-Coconut Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tilapia Cakes With Mango-Coconut Curry Sauce

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