Ingredients
-
500
-
1
-
150
-
1/3
-
1
-
1
-
1
-
-
-
-
1/4
-
1/4
-
1/4
-
2
-
2
Directions
Asian Style Chicken and Cashew Cakes, I made this one from my Philadelphia cook book and all my guests loved it I have listed the chopped cashews in the dipping sauce as part of the ingredients but I didn’t add them Posting here for safe keeping as with all my moving as of late I do not have all my cookbooks and recipes that I have collected over the years , I made this one from my Philadelphia cook book and all my guests loved it I have listed the chopped cashews in the dipping sauce as part of the ingredients but I didn’t add them Posting here for safe keeping as with all my moving as of late I do not have all my cookbooks and recipes that I have collected over the years
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Steps
|
1
Done
|
Combine Mince, Onion, Cheese, Cashews, Herbs, Lemon Rind and Mix Until All Ingredients Are Well Combined. |
|
2
Done
|
Place 2 Tablespoons of Mixture in Your Had and Roll Into a Ball, Then Press to Flatten Slightly Into a Pattie Shape. |
|
3
Done
|
Toss in Flour to Just Coat and Shake Off Excess. |
|
4
Done
|
Heat Oil in a Large Non Stick Fry Pan. |
|
5
Done
|
Cook the Cakes Over a Medium Heat For 7-10 Minutes or Until Cooked Through and Golden Brown. |
|
6
Done
|
Drain and Keep Warm. |
|
7
Done
|
Make Dipping Sauce: |
|
8
Done
|
Combine Vinegar, Water, Sugar, Sweet Chilli Sauce, Fish Sauce, Cashews and Chilli in a Sauce Pan. |
|
9
Done
|
Cook Over a Medium Heat About 5 Min's Until Sugar Has Dissolved and Sauce Has Thickened Slightly. |
|
10
Done
|
For Decoration Purposes You Can Place Each Chicken Cake on a Basil Leaf on a Serving Platter and Serve With Dipping Sauce. |
