Asian Style Chicken and Cashew Cakes Recipe

Name: Asian Style Chicken and Cashew Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g ground chicken; 1 red onion, finely chopped; 150 g Philadelphia Cream Cheese, softened; ⅓ cup cashews, roasted, salted and finely chopped; 1 bunch basil, chopped; 1 bunch coriander, chopped; 1 lemon, finely grated rind of; flour, to coat patties; oil, for a shallow fry; ¼ cup white vinegar; ¼ cup water; ¼ cup brown sugar; 2 tablespoons sweet chili sauce (I added a little more, my preference); 2 teaspoons fish sauce; 1 tablespoon chopped cashews, extra (I left this out); 1 birds eye chili, chopped finely (add as many or as few seeds as you like); 15 basil leaves, extra to serve (optional)

Servings: persons

500 g ground chicken
1 red onion, finely chopped
150 g Philadelphia Cream Cheese, softened
⅓ cup cashews, roasted, salted and finely chopped
1 bunch basil, chopped
1 bunch coriander, chopped
1 lemon, finely grated rind of
flour, to coat patties
oil, for a shallow fry
¼ cup white vinegar
¼ cup water
¼ cup brown sugar
2 tablespoons sweet chili sauce (I added a little more, my preference)
2 teaspoons fish sauce
1 tablespoon chopped cashews, extra (I left this out)
1 birds eye chili, chopped finely (add as many or as few seeds as you like)
15 basil leaves, extra to serve (optional)

1
Combine mince, onion, cheese, cashews, herbs, lemon rind and mix until all ingredients are well combined.
2
Place 2 tablespoons of mixture in your had and roll into a ball, then press to flatten slightly into a pattie shape.
3
Toss in flour to just coat and shake off excess.
4
Heat oil in a large non stick fry pan.
5
Cook the cakes over a medium heat for 7-10 minutes or until cooked through and golden brown.
6
Drain and keep warm.
7
Make Dipping Sauce:.
8
Combine vinegar, water, sugar, sweet chilli sauce, fish sauce, cashews and chilli in a sauce pan.
9
Cook over a medium heat about 5 min's until sugar has dissolved and sauce has thickened slightly.
10
For decoration purposes you can place each chicken cake on a basil leaf on a serving platter and serve with dipping sauce.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 500 g ground chicken, 1 red onion, finely chopped, 150 g Philadelphia Cream Cheese, softened, ⅓ cup cashews, roasted, salted and finely chopped, and more.

Yes, Asian Style Chicken and Cashew Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian Style Chicken and Cashew Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions