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Asian Style Chicken Cashew Cakes Recipe

These sensational Asian-style chicken cashew cakes are a delicious and unique twist on traditional meatballs! Easy to make and perfect served alongside a fresh salad, these savory cakes are packed with flavor. Enjoy them as a satisfying main course or scale down for delightful finger food appetizers. This recipe offers oven-baked instructions for convenience, but grilling on the BBQ is also an option for a smoky char. Get ready to impress your friends and family with this unforgettable dish!

Prep Time 15 mins
Cook Time 35 mins
Calories 237.7 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Asian Style Chicken Cashew Cakes 75

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Style Chicken Cashew Cakes

  • 1 lb ground chicken
  • 1/2 cup finely chopped onion
  • 4 oz softened cream cheese
  • 1/2 cup chopped cashews (for cakes)
  • fresh basil leaves (for garnish, quantity variable)
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lemon zest
  • 1/4 cup all-purpose flour
  • Oil: quantity not specified in recipe
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon fish sauce
  • 1/4 cup chopped cashews (for sauce)
  • 1-2 finely chopped chili
  • fresh basil leaves (for garnish, quantity variable)

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How to Make Asian Style Chicken Cashew Cakes

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine 1 lb ground chicken, 1/2 cup finely chopped onion, 4 oz softened cream cheese, 1/2 cup chopped cashews, 1 tablespoon chopped fresh cilantro (or to taste), 1 tablespoon lemon zest.
  3. Gently mix all ingredients until just combined. Do not overmix.
  4. Roll 2 tablespoons of the chicken mixture into balls, then flatten slightly to form cakes.
  5. Lightly coat each cake in 1/4 cup all-purpose flour, shaking off any excess.
  6. Arrange cakes on a baking sheet lined with parchment paper.
  7. Bake for 20-25 minutes, or until cooked through and golden brown.
  8. While the cakes bake, prepare the dipping sauce:
  9. In a small saucepan, combine 1/4 cup rice vinegar, 1/4 cup water, 2 tablespoons sugar, 2 tablespoons sweet chili sauce, 1 tablespoon fish sauce, 1/4 cup chopped cashews, and 1-2 finely chopped chili (adjust to taste).
  10. Bring the sauce to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the sauce slightly thickens (about 5-7 minutes).
  11. Once the cakes are cooked, place each cake on a basil leaf and serve immediately with the dipping sauce.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

35g

Fat

26g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry Australian Meat Burgers