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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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 210 (39%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 174.4mg||54 %|
|Sodium 670.3mg||23 %|
|Potassium 533.9mg||14 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 55.8g|
|Protein 25.3g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 538
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