Asian Style Chicken Cashew Cakes Recipe

Ingredients for Asian Style Chicken Cashew Cakes

• Ground Chicken
• Red Onion
• 4 oz softened cream cheese
• Salted Cashews
• Basil
• Coriander
• Lemon
• Plain Flour
• Cooking spray or a small amount of oil for baking sheet
• White Vinegar
• 1/4 cup water
• Brown Sugar
• Chili Sauce
• 1 tablespoon fish sauce
• 1/2 cup chopped cashews (plus 1/4 cup for sauce)
• Chili
• Basil Leaves

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.