Asian Style Chicken & Cashew Cakes

• 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
• DIPPING SAUCE INGREDIENTS
• 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

1. 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.
2. 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.
3. To make dipping sauce:
4. 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.
5. HERE IS A HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.

red onion, cream cheese, cashews, basil, coriander, lemon, flour, oil, ingredients, white vinegar, water, brown sugar, sweet chili sauce, fish sauce, cashews, chili, basil

Taken from www.food.com/recipe/asian-style-chicken-cashew-cakes-491110 (may not work)