Asian Style Chicken and Cashew Cakes |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I made this one from my Philadelphia cook book and all my guests loved it.. I have listed the chopped cashews in the dipping sauce as part of the ingredients but I didn't add them. Posting here for safe keeping as with all my moving as of late I do not have all my cookbooks and recipes that I have collected over the years. Ingredients:
500 g ground chicken |
1 red onion, finely chopped |
150 g philadelphia cream cheese, softened |
1/3 cup cashews, roasted, salted and finely chopped |
1 bunch basil, chopped |
1 bunch coriander, chopped |
1 lemon, finely grated rind of |
flour, to coat patties |
oil, for a shallow fry |
1/4 cup white vinegar |
1/4 cup water |
1/4 cup brown sugar |
2 tablespoons sweet chili sauce (i added a little more, my preference) |
2 teaspoons fish sauce |
1 tablespoon chopped cashews, extra (i left this out) |
1 birds eye chili, chopped finely (add as many or as few seeds as you like) |
15 basil leaves, extra to serve (optional) |
Directions:
1. Combine mince, onion, cheese, cashews, herbs, lemon rind and mix until all ingredients are well combined.
2. Place 2 tablespoons of mixture in your had and roll into a ball, then press to flatten slightly into a pattie shape.
3. Toss in flour to just coat and shake off excess.
4. Heat oil in a large non stick fry pan.
5. Cook the cakes over a medium heat for 7-10 minutes or until cooked through and golden brown.
6. Drain and keep warm.
7. Make Dipping Sauce:.
8. Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a sauce pan.
9. Cook over a medium heat about 5 min's until sugar has dissolved and sauce has thickened slightly.
10. For decoration purposes you can place each chicken cake on a basil leaf on a serving platter and serve with dipping sauce.
|
|