Don't believe the 40min prep. Made to recipe, excellent dinner, great colors & flavors. Served with the black bean puree from CL's coconut-chile snapper.
Tilapia Cakes with Mango-Coconut Curry Sauce
Boasting big, bold global flavors, these crunchy cakes are a fun alternative to salmon croquettes or crab cakes.
More From Cooking Light
Total: 40 Minutes
- Calories: 345
- Fat: 13.5g
- Saturated fat: 5.3g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 2.1g
- Protein: 19g
- Carbohydrate: 37g
- Fiber: 2g
- Cholesterol: 96mg
- Iron: 2mg
- Sodium: 503mg
- Calcium: 35mg
- 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.
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