Asian-Style Chicken & Cashew Cakes

45 15 servings, 1 chicken cake (50 g) and 1-1/2 tsp. (7 mL) sauce each
Recipe By
1
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Prep Time
20
min.
Total Time
45
min.
Servings

15 servings, 1 chicken cake (50 g) and 1-1/2 tsp. (7 mL) sauce each

What You Need

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Make It

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  • Combine chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest. Roll into 15 balls; flatten to 1/4-inch thickness. Dip in flour, turning to coat both sides of each patty. Gently shake off excess flour.
  • Heat oil in large deep skillet on medium-high heat. Add half the chicken patties; cook 3 to 4 min. on each side or until done (175ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining patties; cover to keep warm.
  • Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
  • Cover large plate with basil leaves; top with chicken cakes. Drizzle with sauce.

Substitute

Prepare using 1 lb. (450 g) ground turkey.

Servings

  • 15 servings, 1 chicken cake (50 g) and 1-1/2 tsp. (7 mL) sauce each

Nutritional Information

Serving Size 15 servings, 1 chicken cake (50 g) and 1-1/2 tsp. (7 mL) sauce each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 11g
Saturated fat 3g
Cholesterol 25mg
Sodium 115mg
Carbohydrate 7g
Dietary fibre 0g
Sugars 4g
Protein 5g
   
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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