Best Asian Style Chicken Cashew Cakes Recipes

ASIAN STYLE CHICKEN & CASHEW CAKES

Asian Style Chicken & Cashew Cakes image

So easy to make, and something a little different to serve with salad. I cut back on the coriander only because of family dislikes and also cooked in the oven, but nxt time I am going to try these on the the B.B.Q. These would also be great made smaller for finger food. The size of your meatballs will will alter you serving size.

Provided by Tisme

Categories Poultry

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 17

Ingredients

500 g ground chicken
1 red onion, finely chopped
125 g cream cheese, softened
1/2 cup roasted salted cashews, 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
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 chopped cashews, extra
1 bird's eye chili, sliced
15 basil leaves, extra

Steps:

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

Nutrition Facts : Calories 237.7, Fat 14.9, SaturatedFat 5.3, Cholesterol 70.3, Sodium 299, Carbohydrate 13.6, Fiber 1.1, Sugar 8.8, Protein 13.8

ASIAN-STYLE CHICKEN & CASHEW CAKES

Asian-Style Chicken & Cashew Cakes image

These chicken and cashew cakes look impressive-but they're as easy to make as meatballs. Serve with an Asian-style sauce and prepare to accept compliments.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 15 servings.

Number Of Ingredients 15

Ingredients

1 lb. ground chicken breast
1 red onion, finely chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup plus 1 Tbsp. PLANTERS Cashews, finely chopped, divided
1/3 cup each chopped fresh basil and cilantro
zest of 1 lemon
2 Tbsp. flour
1/4 cup oil
1/4 cup packed brown sugar
1/4 cup HEINZ Distilled White Vinegar
1/4 cup water
1 Tbsp. Thai chili sauce
2 tsp. nam pla (fish sauce)
1 serrano chile, sliced
15 fresh basil leaves

Steps:

Combine chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest. Roll into 15 balls; flatten to 1/4-inch thickness. Dip in flour, turning to coat both sides of each. Shake off excess flour.
Heat oil in large deep skillet on medium-high heat. Add half the chicken cakes; cook 3 to 4 min. on each side or until done (165ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining chicken cakes; cover to keep warm.
Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
Place chicken cakes on basil leaves. Serve with sauce.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 4 g, Protein 8 g