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