Just keep those seafood cakes coming to the table, Maestro

I've posted this before, but this is a new version, a better version, cakes to be copied. The secret ingredient: corn tortillas pulverized in the food processor. They aren't dried, rather, fresh and soft. I guarantee you have never had anything quite like this before.

Four seafood cakes
6 oz swai or other delicate white filets
6 oz shrimp (size doesn't matter, dear)
4 corn tortillas, reduced to crumbs in a food processor
1 tsp chili garlic sauce
1 tsp fresh thyme leaves
salt and pepper to taste

Cut the fish and shrimp into 1/2 inch pieces. Place them in the food processor and add 1/4 cup tortilla crumbs, chili garlic sauce, thyme, and salt and pepper. Process until well combined but not totally turned into a paste. Do it with pulses. Form into 4 "burgers."

Coat the outsides with more of the crumbs. Heat oil and butter in a skillet and saute over medium for absolutely no more than 3 minutes per side. 2 minutes on the second side is very likely enough.