Asian Style Chicken and Cashew Cakes

Be the first to review
READY IN: 45mins
Recipe by The Flying Chef

I made this one from my Philadelphia cook book and all my guests loved it.. I have listed the chopped cashews in the dipping sauce as part of the ingredients but I didn't add them. Posting here for safe keeping as with all my moving as of late I do not have all my cookbooks and recipes that I have collected over the years.

Ingredients Nutrition


  1. Combine mince, onion, cheese, cashews, herbs, lemon rind and mix until all ingredients are well combined.
  2. Place 2 tablespoons of mixture in your had and roll into a ball, then press to flatten slightly into a pattie shape.
  3. Toss in flour to just coat and shake off excess.
  4. Heat oil in a large non stick fry pan.
  5. Cook the cakes over a medium heat for 7-10 minutes or until cooked through and golden brown.
  6. Drain and keep warm.
  7. Make Dipping Sauce:.
  8. Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a sauce pan.
  9. Cook over a medium heat about 5 min's until sugar has dissolved and sauce has thickened slightly.
  10. For decoration purposes you can place each chicken cake on a basil leaf on a serving platter and serve with dipping sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a