Thursday, August 6, 2015: Anne Neary’s Asian Chicken & Cashew Cakes

ASIAN CHICKEN & CASHEW CAKES

Makes 14

Ingredients

• 500g/18oz chicken mince
• 1 red onion, peeled and finely chopped
• 120g/4½ oz Philadelphia light
• 50g/2oz cashew nuts, finely chopped
• 2 tbsp coriander, chopped
• finely grated rind of 1 lemon
• plain flour, for rolling
• 1 tbsp oil

For the dipping sauce

• 50ml white wine vinegar
• 50ml water
• 25g/1oz dark brown sugar
• 2 tsp sweet chilli sauce
• 2 tsp fish sauce
• 1 bird’s eye chilli, sliced thinly
• 14 basil leaves, to garnish

Method

Mix together the chicken mince, onion, Philadelphia, cashews, coriander and lemon rind.   Roll 1 tbsp of the mixture at a time into balls, then flatten slightly.   Toss in a little flour, shaking off the excess.

Fry the cakes in the oil over a medium heat for 6-8 mins, turning halfway until golden and cooked through.   Remove from the pan and keep warm.

To make the dipping sauce; Combine the ingredients and heat for 1-2 mins until the sugar has dissolved and the sauce has thickened slightly.

Put each cake on a basil leaf and serve in stacks of 2 with the dipping sauce.