Asian-Style Chicken & Cashew Cakes

• 1 lb. (450 g) ground chicken
• 1 red onion, finely chopped
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/3 cup plus 1 Tbsp. cashews, finely chopped, divided
• 1/3 cup each chopped fresh basil leaves and fresh 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

1. Combine chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest.
2. Roll into 15 balls; flatten to 1/4-inch thickness.
3. Dip in flour, turning to coat both sides of each patty.
4. Gently shake off excess flour.
5. Heat oil in large deep skillet on medium-high heat.
6. Add half the chicken patties; cook 3 to 4 min.
7. on each side or until done (175 degrees F) and golden brown on both sides.
8. Drain on paper towels.
9. Repeat with remaining patties; cover to keep warm.
10. Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min.
11. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
12. Cover large plate with basil leaves; top with chicken cakes.
13. Drizzle with sauce.

ground chicken, red onion, cream cheese, cashews, fresh basil, flour, oil, brown sugar, white vinegar, water, chili sauce, fish sauce, serrano chile, basil

Taken from www.kraftrecipes.com/recipes/asian-style-chicken-cashew-cakes-136684.aspx (may not work)