Asian-Style Pork and Peanut Cakes

• 1 lb. (450 g) lean ground pork
• 1 red onion, finely chopped
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/3 cup plus 1 Tbsp. dry roasted peanuts, finely chopped, divided
• 1/3 cup each chopped fresh basil and cilantro
• zest of 1 lime
• 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 meat, onions, cream cheese, 1/3 cup nuts, herbs and lime zest.
2. Roll into 15 balls; flatten each into 1/4-inch-thick patty.
3. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty; gently shake off excess flour.
4. Heat oil in large deep skillet on medium-high heat.
5. Add half the patties; cook 3 to 4 min.
6. on each side or until done (160 degrees F).
7. Drain on paper towels.
8. Repeat with remaining patties; cover to keep warm.
9. Cook remaining nuts with all remaining ingredients except basil in saucepan on medium heat 3 to 5 min.
10. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
11. Serve meat cakes on basil leaves; top with sauce.

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

Taken from www.kraftrecipes.com/recipes/asian-style-pork-peanut-cakes-178145.aspx (may not work)