Packed with spices and flavours, this Asian Style Chicken & Cashew Cakes recipe is absolutely divine and delicious! Great as finger food or as an appetiser.
What you need
- 500 g chicken mince
- 1 red onion, finely chopped
- 125 g PHILADELPHIA Cream Cheese, softened
- 1/2 cup roasted, salted cashews, finely chopped
- 1/3 cup chopped basil
- 1/3 cup chopped coriander
- Finely grated rind of 1 large lemon
- Plain flour, for rolling
- oil, for shallow frying
- 1/4 cup white vinegar
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tablespoon sweet chilli sauce
- 2 teaspoons fish sauce
- 1 tablespoon chopped cashews, extra
- 1 bird’s eye chilli, sliced
- 15 basil leaves, extra
How to make it
COMBINE mince, onion, PHILLY, cashews, herbs and lemon rind. Roll 2 tablespoons of the chicken mixture into a ball, then flatten slightly. Toss through flour until coated, shake off excess.
HEAT the oil in a large non–stick frypan. Cook the cakes over medium heat for 6–8 minutes or until cooked through and golden brown. Drain and keep warm.
TO make dipping sauce: combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a saucepan and cook for 3–5 minutes until sugar is dissolved and sauce has thickened slightly. Place each chicken cake on a basil leaf and serve with dipping sauce.
HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.
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