Asian Style Chicken & Cashew Cakes

Name: Asian Style Chicken & Cashew Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-12 serving(s)
Ingredients: 500 g ground chicken; 1 red onion, finely chopped; 125 g cream cheese, softened; 118.29 ml roasted salted cashews, finely chopped; 78.78 ml basil, chopped; 78.78 ml coriander, chopped; 1 large lemon, finely grated rind of; plain flour, for rolling; oil, for shallow frying; 59.14 ml white vinegar; 59.14 ml water; 59.14 ml brown sugar; 14.79 ml sweet chili sauce; 9.85 ml fish sauce; 14.79 ml chopped cashews, extra; 1 bird's eye chili, sliced; 15 basil leaves, extra

Submitted by Tisme

"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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photo by Kiwi Kathy

Ready In:: 35mins
Ingredients:: 17
Serves:: 8

ingredients

500 g ground chicken
1 red onion, finely chopped
125 g cream cheese, softened
118.29 ml roasted salted cashews, finely chopped
78.78 ml basil, chopped
78.78 ml coriander, chopped
1 large lemon, finely grated rind of
plain flour, for rolling
oil, for shallow frying
DIPPING SAUCE INGREDIENTS
59.14 ml white vinegar
59.14 ml water
59.14 ml brown sugar
14.79 ml sweet chili sauce
9.85 ml fish sauce
14.79 ml chopped cashews, extra
1 bird's eye chili, sliced
15 basil leaves, extra

directions

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.
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.
HERE IS A HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.

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Reviews

Yassss. These are great. Great flavour, cooked on the BBQ and served with tomato, cucumber and mint salad. Only change I made was to roll the cakes in dried breadcrumbs rather than flour. I wondered how the cream cheese would impact on the taste, but it was not readily apparent. Probably due to the coriander and basil flavours shining through. Made for Aussie / Kiwi Swap Jan 2013.

Kiwi Kathy