Asian Style Chicken & Cashew Cakes

Recipe by Tisme
READY IN: 35mins
SERVES: 8-12




  • 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.