Tilapia Cakes With Mango-Coconut Curry Sauce

Prep Time
Cook Time
Ready In

"The sauce makes this dish! From Cooking Light"

Original recipe yields 6 servings


  • 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 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 & Variations

No special items needed.



Lovely tasting meal! I love Thai and this dish doesn't disappoint. I followed the recipe as written except that I also added lime zest to the sauce. This is a a definite do-again. Thank you Breezer for sharing!

review by:
(5 May 2017)