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

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

Posted 2015-09-20 by finyfollow

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 [link chicken mince]
1 small shallot (or red onion), chopped finely
65 g [link 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.

  • #family

    227114 - 2023-07-17 10:19:27


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