Asian Style Chicken & Cashew Cakes - cooking recipe

Ingredients

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

Preparation

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.