Asian Style Chicken Cashew Cakes Recipes

ASIAN-STYLE CHICKEN & CASHEW CAKES

Steps:

• Combine chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest. Roll into 15 balls; flatten to 1/4-inch thickness. Dip in flour, turning to coat both sides of each. Shake off excess flour.
• Heat oil in large deep skillet on medium-high heat. Add half the chicken cakes; cook 3 to 4 min. on each side or until done (165ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining chicken cakes; cover to keep warm.
• Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
• Place chicken cakes on basil leaves. Serve with sauce.

ASIAN STYLE CHICKEN AND CASHEW CAKES

Steps:

• Combine mince, onion, cheese, cashews, herbs, lemon rind and mix until all ingredients are well combined.
• Place 2 tablespoons of mixture in your had and roll into a ball, then press to flatten slightly into a pattie shape.
• Toss in flour to just coat and shake off excess.
• Heat oil in a large non stick fry pan.
• Cook the cakes over a medium heat for 7-10 minutes or until cooked through and golden brown.
• Drain and keep warm.
• Make Dipping Sauce:.
• Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a sauce pan.
• Cook over a medium heat about 5 min's until sugar has dissolved and sauce has thickened slightly.
• For decoration purposes you can place each chicken cake on a basil leaf on a serving platter and serve with dipping sauce.