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    You are in: Home / Recipes / Asian Style Chicken and Cashew Cakes Recipe
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    Asian Style Chicken and Cashew Cakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    The Flying Chef's Note:

    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.

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    Units: US | Metric

    Dipping Sauce


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

    Ratings & Reviews:


    Nutritional Facts for Asian Style Chicken and Cashew Cakes

    Serving Size: 1 (1125 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 145.0
    Calories from Fat 69
    Total Fat 7.6 g
    Saturated Fat 3.1 g
    Cholesterol 42.9 mg
    Sodium 219.7 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 0.5 g
    Sugars 5.9 g
    Protein 10.6 g

    The following items or measurements are not included:




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