Asian Style Chicken & Cashew Cakes

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."

 

• Ready In: 35mins
• Ingredients: 17
• 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.

Reviews

[Kiwi Kathy]

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.