Asian Style Chicken Cashew Cakes Recipes

Steps:

• Combine mince, onion, cheese, cashews, herbs, lemon rind and mix until all ingredients are well combined.
• Place 2 tablespoons of mixture in your had and roll into a ball, then press to flatten slightly into a pattie shape.
• Toss in flour to just coat and shake off excess.
• Heat oil in a large non stick fry pan.
• Cook the cakes over a medium heat for 7-10 minutes or until cooked through and golden brown.
• Drain and keep warm.
• Make Dipping Sauce:.
• Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a sauce pan.
• Cook over a medium heat about 5 min's until sugar has dissolved and sauce has thickened slightly.
• For decoration purposes you can place each chicken cake on a basil leaf on a serving platter and serve with dipping sauce.

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

Steps:

• 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.
• 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.
• To make dipping sauce:
• 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.
• HERE IS A HANDY TIP: Use wet hands when rolling the chicken mixture to prevent sticking.