Tilapia Cakes with Mango-Coconut Curry Sauce

With a food processor, you can mix the cakes and make the sauce in 25 minutes. Use the amounts given as rough suggestions and don't mince everything with a knife. Just put all the fish cake ingredients in the FP and pulse till mixed.  Make the little balls and chill.  I did this before work.  Took all of 10 min.  After work, I put the sauce ingredients in the FP and pulsed till mixed.  Reduced the sauce while I dipped the patties in the panko and fried them.  Easy!  I like tilapia, but couldn't find any that wasn't from China or Vietnam, where fishing practices are unsound, so I substituted Icelandic haddock.  Plan on two patties per person unless you're very light eaters or have a lot of sides.  I served with jasmine rice and steamed sugar snap peas.

Read the other reviews about how long these took and with a couple of kitchen gadgets, you can shave a lot of time off the prep.  First, put the coconut milk, mango, sugar, curry, vinegar, and soy into a glass measuring cup.  Use an immersion blender to blend thoroughly.  Place mixture into saucepan with rest of coconut milk, bring to a simmer, then heat on med-low until ready to serve.  Add the lime juice just before serving.  Place the peanuts, garlic cloves (mashed), ginger, chile into food processor and process until finely chopped.  Add the onion, cilantro on top.  Whisk the eggs with the fish sauce and dump over the top - then process until ground.  Form patties and cook as directed.  Took less than 30 minutes to prep.  Really worth the effort.  The entire family loved them.  Even my finicky teenager who ate 2 of the fish cakes.  Great with a quality chardonnay.  Will definitely make this again and would serve it to guests in a heartbeat.

Yummy! Had to use extra panko in the patties to get them to hold together. Will definitely make again.

this was a hit with my family! I substituted peaches for mangoes....very flavourful....no issue with cakes staying together awesome!

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.

I have to agree with other reviewers that the mango coconut sauce was the better part of this recipe...I surely would like to make that again and use on chicken or pork, but the fish cakes themselves were not especially tasty. I did substitute cod for the tilapia, but all in all, they were pretty bland and I did use a whole serrano chile in the fish cake mix, but couldn't really taste it. Oh well, like I said, the sauce is a keeper!

My husband and I really enjoyed this recipe, but I agree with others who noted that it takes a lot more time than the recipe called for, so I would suggest adding an hour and a half for all of the prep. I made this recipe gluten-free, so just made my own gluten-free breadcrumbs and used them instead of the panko. I also added a little more jalapeno and when making it again, would add a bit more as we like a bit more spice. I substituted cashews for the peanuts and sprinkled some on top of the fish cakes and sauce. The sauce was delicious and as I made the full recipe, which was for six, we had enough left for our next dinner, along with the fish cakes. I am making this again tonight with the fish cakes and sauce I froze last week. In addition, I have made a mango salsa to put on top. All-in-all, this is a really tasty dish, which I will be making again. Tilapia is wonderful, versatile fish, and the mango coconut curry sauce is a worthy complement. Highly recommend this recipe!

Wow, this was awesome. The sauce was exception. Omitted the fish sauce and used soy instead because I didn't have fish sauce. It was still 5 star worthy.

Flavors were great, but I could not get the cakes to stick together. They fell apart, and I ended up having a fish stir fry. Flavor was grand, but I was frustrated to have taken all that time, to have them fall apart in the pan.

Delicious, but this DOES NOT take 40 minutes to make. If you've cooked CL's recipes for a while you know that adding an extra hour to their cook time is always a safe idea. Taking into account cleaning, and with a side of forbidden black rice and stir fried baby bok choy, I'd say it took me close to three hours total. Then again, I have a small kitchen, only one knife, and a couple of cutting boards...and no one else to help prep and clean. Still, it was very tasty. It also took 5-6 minutes per side to cook the fish cakes and the sauce took an extra 5-10 minutes to reduce to 1 cup. Also, if you try to do 2 1/2 TBSP of sauce per serving...well...you'll find you don't have enough. Try 2 TBSP max, or perhaps 1 1/2 and see what you have left. If you can serve this atop some forbidden black rice, I highly recommend ti - the rice's nutty flavor really works well in this dish. Certainly time consuming, but I'd make it again, and would have no problem serving it for guests.

Try it yesterday for the family and everybody loved it. Considering I have 13 year old and a 10 year old. The fact that they both loved it is a great feeling. Teenagers tend to be a bit critical. This recipe is one to keep. It was easy to make and delicious

These fish cakes were great and I loved the sauce. I used my food processor to chop the fish, peanuts and green onions. It saved some time. It's not a recipe that you can make in a hurry, but the flavones are worth the effort.

This recipe is a winner. I followed it as stated minus the ginger because I was out of it. The tilapia cakes were nice and crispy with the panko. The sauce really brought all the flavor a together. Definitely a keeper!

Rating is for the fish cakes (I used a different recipe for the sauce). Fish cakes were flavorful, moist and with a bit of crunch on the outside.

The flavors are incredible! The peanut and fresh ginger flavors really make this shine, as does the wonderful sauce. It did take me longer to make than the recipe indicated, but maybe I'm just a slow chopper.