Tilapia Cakes with Mango-Coconut Curry Sauce

These crunchy, rich-tasting cakes are a great alternative to salmon croquettes or crab cakes.
Combine 1/4 cup coconut milk, mango, and the following 4 ingredients (with soy sauce added) in a mini food processor; beat until smooth. Combine the 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). Add the lime juice.Combine the tilapia, 1/3 cup panko, and the following 8 ingredients (including eggs) in a large bowl; mix gently. Using wet hands, shape the mixture into 6 equal balls. Place the remaining panko in a shallow dish. Roll the balls in panko; gently squeeze a 3-inch-thick tortilla out of each ball.Preheat a large skillet over medium-high heat. Add the butter and vegetable oil to the pan; stir to coat. Add the patties; cook for 4 minutes on each side or until they are lightly browned. Serve with the sauce and rice.