Tilapia Cakes With Mango-Coconut Curry Sauce
"The sauce makes this dish! From Cooking Light"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (304 g)
- Calories 440.1
- Total Fat - 22.6 g
- Saturated Fat - 13.3 g
- Cholesterol - 92.7 mg
- Sodium - 466.3 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 2.9 g
- Sugars - 7 g
- Protein - 19.3 g
- Calcium - 65.7 mg
- Iron - 3.6 mg
- Vitamin C - 20.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine 1/4 cup coconut milk, mango, and the next 4 ingredients (through soy sauce) in a mini food processor; process until smooth.
Step 2
Combine the mango mixture with the 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 the lime juice.
Step 3
Combine the tilapia, 1/2 cup panko, and the next 8 ingredients (through eggs) in a large bowl; toss gently to combine. Using damp hands, shape the mixture into 6 equal balls.
Step 4
Place the remaining panko in a shallow dish. Coat the balls in panko; gently press each ball into a 3 inch patty.
Step 5
Heat a large skillet over medium heat. Add butter and oil to thepan; swirl to coat. Add patties; cook 4 minutes on each side or until browned. Serve with sauce and rice.
Tips
No special items needed.
1 Reviews
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