Tilapia Cakes with Mango-Coconut Curry Sauce


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Ingredients
▪️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 or steamed kale

Directions:
▪️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.

▪️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 or kale.