Tilapia Cakes With Mango-Coconut Curry Sauce

• 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

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.
2. 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.
3. 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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light coconut milk, mango, brown sugar, red curry, rice vinegar, lower, lime juice, tilapia, peanuts, green onions, fresh cilantro, fish sauce, garlic, serrano chile, fresh ginger, eggs, butter, olive oil, rice

Taken from www.myrecipes.com/recipe/tilapia-cakes-mango-sauce (may not work)