Ingredients 500g chicken mince
½ red onion, finely chopped
125 g Cream cheese, softened
½ cup roasted, salted cashews, finely chopped
½ cup chopped coriander
¼ cup basil, chopped (optional)
Finely grated rind of 1 large lemon
Plain flour, for rolling
¼ cup white vinegar
¼ cup water
¼ cup brown sugar
1 tbsp sweet chilli sauce
2 tsp fish sauce
1 tbsp chopped cashews
1 tsp chili, or fresh sliced chili
Basil leaves or lettuce leaves (optional)
Put the mince, onion, coriander, basil, cream cheese, cashews, and lemon peel in a bowl.
Combining ingredients in bowl
Mix this up well.
Roll about 2 tbsp of the chicken mixture into a ball, making sure your hands are wet to stop them sticking.
Flatten them slightly and toss through the flour until coated, shaking off excess flour when done.
Cakes are ready to cook now
Heat a bit of oil in a non-stick pan and cook the cakes over medium heat for 6 - 8 minutes or until cooked through and golden brown.
Cakes are now cooked
Drain and keep warm.
For the dipping sauce, combine the vinegar, water, sugar, sweet chili sauce, fish sauce, cashews and chilli in a saucepan (I used the same one), and cook for about 5 minutes until the sugar is dissolved and the sauce has thickened slightly.
Cooking the dipping sauce until slightly thickened
Place each Asian cake on to a basil leaf or lettuce and serve with the dipping sauce on the side.
I also steamed vegetables - pumpkin, home grown potatoes, and broccoli.
Served with vegetables
The second night I had this meal, I mashed the vegetables together and they were delicious this way!