Rating: 4.5 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Boasting big, bold global flavors, these crunchy cakes are a fun alternative to salmon croquettes or crab cakes.

Adam Hickman
Recipe by Cooking Light April 2014

Gallery

Credit: Squire Fox; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 6 (serving size: 1 patty, 1/2 cup rice, and about 2 1/2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

345 calories; fat 13.5g; saturated fat 5.3g; mono fat 4.9g; poly fat 2.1g; protein 19g; carbohydrates 37g; fiber 2g; cholesterol 96mg; iron 2mg; sodium 503mg; calcium 35mg.
Advertisement