Asian Style Chicken & Cashew Cakes

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.

• Ready In: 35 mins
• Serves: 8-12

Ingredients

• 500  g ground chicken
• 1  red onion, finely chopped
• 125  g cream cheese, softened
• 1⁄2 cup  roasted salted cashews, finely chopped
• 1⁄3 cup basil, chopped
• 1⁄3 cup  coriander, chopped
• 1  large lemon, finely grated rind of
•  plain flour, for rolling
•  oil, for shallow frying

• DIPPING SAUCE INGREDIENTS

• 1⁄4 cup white vinegar
• 1⁄4 cup water
• 1⁄4 cup brown sugar
• 1  tablespoon  sweet chili sauce
• 2  teaspoons fish sauce
• 1  tablespoon  chopped cashews, extra
• 1  bird's eye  chili, sliced
• 15  basil leaves, extra

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.