Ingredients
- 500 grams ground chicken
- 1 red onion, finely chopped
- 125 grams cream cheese, softened
- 1/2 cup salted cashews (roasted, finely chopped)
- 1/3 cup basil, chopped
- 1/3 cup coriander, chopped
- 1 large lemon, finely grated rind of
- Plain flour, for rolling
- Oil, for shallow frying
- DIPPING SAUCE INGREDIENTS
- 1/4 cup white vinegar
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tablespoon sweet chili sauce
- 2 teaspoons fish sauce
- 1 tablespoon cashews, chopped (extra)
- 1 bird's eye chili, sliced
- 15 basil leaves, extra
How to Make
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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.
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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.
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TO MAKE DIPPING SAUCE
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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.
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Step 4: HERE IS A HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.
We hope you enjoy this recipe!
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