Boasting big, bold global flavors, these crunchy cakes are a fun 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 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.
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