Asian-Style Chicken & Cashew Cakes Recipe

Name: Asian-Style Chicken & Cashew Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (450 g) ground chicken; 1 red onion, finely chopped; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1/3 cup plus 1 Tbsp. cashews, finely chopped, divided; 1/3 cup each chopped fresh basil leaves and fresh cilantro; zest of 1 lemon; 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

Servings: persons

1 lb. (450 g) ground chicken
1 red onion, finely chopped
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/3 cup plus 1 Tbsp. cashews, finely chopped, divided
1/3 cup each chopped fresh basil leaves and fresh cilantro
zest of 1 lemon
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 chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest.
2
Roll into 15 balls; flatten to 1/4-inch thickness.
3
Dip in flour, turning to coat both sides of each patty.
4
Gently shake off excess flour.
5
Heat oil in large deep skillet on medium-high heat.
6
Add half the chicken patties; cook 3 to 4 min.
7
on each side or until done (175 degrees F) and golden brown on both sides.
8
Drain on paper towels.
9
Repeat with remaining patties; cover to keep warm.
10
Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min.
11
or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
12
Cover large plate with basil leaves; top with chicken cakes.
13
Drizzle with sauce.

606

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 15 ingredients. The key ingredients include: 1 lb. (450 g) ground chicken, 1 red onion, finely chopped, 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened, 1/3 cup plus 1 Tbsp. cashews, finely chopped, divided, and more.

Yes, Asian-Style Chicken & 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 & Cashew Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions