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Tilapia Cakes with Mango Coconut Curry Sauce


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

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Rate this recipe 4.3/5 (6 Votes)


  • 1 1/4 cups light coconut milk, divided
  • 1/2 cup mango, chopped
  • 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 green onions, minced
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons garlic, minced
  • 2 teaspoons serrano chile, minced
  • 2 teaspoons peeled fresh ginger, minced
  • 2 large eggs, lightly beaten
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cups hot cooked rice


Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

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.


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