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Asian Cashew Chicken Patties and Dipping Sauce, with Brussel Sprouts and Pancetta

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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These chicken patties are full of crunch from the lightly salted cashew nuts and are dipped into a sauce which you can make hot or not.

The use of coriander also gives these patties an unusual and delightful taste.

I have teamed them with baked brussel sprouts sandwiched together with slightly hot Pancetta pieces. If you don't like it slightly spicy, you can use prosciutto or even bacon.

Preparation Time: 35 minutes
Cooking Time: 40 minutes
Makes: 3 servings

For the chicken patties
250 g chicken mince
1 small shallot (or red onion), chopped finely
65 g cream cheese
2 - 3 tbsp fresh coriander, chopped finely
¼ cup salted cashews
2 tbsp fresh basil, chopped (optional)
Zest from a small lemon
Plain flour

For the dipping sauce
2 tbsp white vinegar
2 tbsp coconut sugar (or brown sugar)
2 tbsp water
½ tbsp sweet chili sauce
1 tsp fish sauce
2 tsp cashews, chopped finely
1 dried chili (optional), cut into small pieces

For the roasted brussel sprouts
250 g brussel sprouts, rinsed
1 tbsp olive oil
65 g Pancetta

Preheat the oven to 175°, and line a flat tray, (with a ridge round the edges) with a double sheet of baking paper.

Cut the brussel sprouts in half lengthways.

Do not cut the ends off as these will help keep the sprouts together

Put the oil on the baking paper, add pepper and salt (optional), and dip both sides in this oil.

Bake for about 30 minutes turning half way.

Meanwhile cook the Pancetta in a fat free frypan. Use as large a one as you can then use the same one for the chicken patties.


Set aside on paper towel.

Chop the salted cashews into small pieces.

Cashews should be cut to this size

Then start making the chicken mince mixture by combining the mince, chopped onion, cream cheese, cashews, coriander and basil, and mix till well combined.


Using about 2 tbsp of the mixture, form into balls (with floured or wet hands) and then flatten each one.

Dip them into the flour and shake off the excess.


Using the same pot which will have some fat from the Pancetta, fry these patties about 5 -6 minutes on each side or until starting to brown. Do this ten minutes before the brussel sprouts are done, or earlier and keep warm.


Meanwhile, make the dipping sauce by combining the vinegar, sugar, water, fish sauce, sweet chili sauce, cashews and chili in a small saucepan, and cook for 3 minutes or so until the sugar dissolves, and the sauce has thickened slightly.


When the brussel sprouts are cooked, sandwich one side of the sprout together with a piece of Pancetta in the middle, and then the other side, and put a tooth pick through the middle to hold them together.


Put the patties on a plate with the dipping sauce.

I also used some greens on the plate

Add the brussel sprouts to the plate, and serve.


#Chicken mince
#Brussel sprouts
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