Asian Style Chicken Cashew Cakes with Cream Cheese and Coriander

Posted 2014-08-18 by finy ⇒ follow

Plated Chicken Cakes with sauce

The unusual ingredients in these Asian chicken cakes make them very interesting, and the taste is excellent.

Using a mixture of salted cashews, cream cheese, coriander, and chicken mince, and dipping them in the sauce, is likely to please the most discerning tastes!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: About 10 cakes

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
DIPPING SAUCE:
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
TO SERVE
Basil leaves or lettuce leaves (optional)

Method

Put the mince, onion, coriander, basil, cream cheese, cashews, and lemon peel in a bowl.

Combining ingredients in bowl

Mix this up well.

Mixed ingredients

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.