Asian Style Chicken & Cashew Cakes

• 500 g chicken mince Whole Foods 1 lb For $3.99 thru 02/09
• 1 red onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 125 g PHILADELPHIA Cream Cheese, softened
• 1/2 cup roasted, salted cashews, finely chopped
• 1/3 cup chopped basil
• 1/3 cup chopped coriander
• Finely grated rind of 1 large lemon
• Plain flour, for rolling
• oil, for shallow frying
• 1/4 cup HEINZ Distilled White Vinegar
• 1/4 cup water
• 1/4 cup brown sugar
• 1 tablespoon sweet chilli sauce
• 2 teaspoons fish sauce Walmart Supercenter 1 lb For $5.00 thru 02/14
• 1 tablespoon chopped cashews, extra
• 1 bird's eye chilli, sliced
• 15 basil leaves, extra

1. COMBINE mince, onion, PHILLY, cashews, herbs and lemon rind.
2. Roll 2 tablespoons of the chicken mixture into a ball, then flatten slightly.
3. Toss through flour until coated, shake off excess.
4. HEAT the oil in a large nonstick frypan.
5. Cook the cakes over medium heat for 68 minutes or until cooked through and golden brown.
6. Drain and keep warm.
7. TO make dipping sauce: combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a saucepan and cook for 35 minutes until sugar is dissolved and sauce has thickened slightly.
8. Place each chicken cake on a basil leaf and serve with dipping sauce.
9. HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.

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

Taken from www.kraftrecipes.com/recipes/asian-style-chicken-cashew-cakes-124354.aspx (may not work)