Asian Style Chicken & Cashew Cakes

Total Time
35mins
Prep
15 mins
Cook
20 mins

So easy to make, and something a little different to serve with salad. I cut back on the coriander only because of family dislikes and also cooked in the oven, but nxt time I am going to try these on the the B.B.Q. These would also be great made smaller for finger food. The size of your meatballs will will alter you serving size.

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Ingredients

Nutrition

Directions

  1. Combine the chicken mince, onion, cream cheese, 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.
  2. 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.
  3. To make dipping sauce:
  4. 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.
  5. HERE IS A HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.