Asian Style Chicken & Cashew Cakes

15m
Prep Time
20m
Cook Time
35m
Ready In


"So easy to make, something a little different to serve with the dipping sauce or just on their own with salad. I cut back on the coriander only because of family dislikes it and also cooked these in the oven, but I have also made these on the B.B.Q. with great success. These would also be great made smaller for finger food. The size of your meatballs will alter you serving size."

Original is 8-12 servings
  • DIPPING SAUCE INGREDIENTS

Nutritional

  • Serving Size: 1 (186.7 g)
  • Calories 173.5
  • Total Fat - 5.6 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 170.6 mg
  • Sodium - 7488.8 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 7.9 g
  • Protein - 19.4 g
  • Calcium - 173.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 18.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine the chicken mince, onion, cream cheese, cashews, herbs and lemon rind. Roll 2 tablespoons of the chicken mixture into a ball, then flatten slightly. Toss through flour until coated, shake off excess.

Step 2

Heat the oil in a large non–stick frypan. Cook the cakes over medium heat for 6–8 minutes or until cooked through and golden brown. Drain and keep warm.

TO MAKE DIPPING SAUCE


Step 3

Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a saucepan and cook for 3–5 minutes until sugar is dissolved and sauce has thickened slightly. Place each chicken cake on a basil leaf and serve with dipping sauce.

Step 4

HERE IS A HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.

Tips


No special items needed.

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