ASIAN CHICKEN & CASHEW CAKES
Makes 14
ADVERTISEMENT
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.
