Comida Kraft
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Asian-Style Chicken & Cashew Cakes

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15 servings

These chicken and cashew cakes look impressive—but they're as easy to make as meatballs. Serve with an Asian-style sauce and prepare to accept compliments.

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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. Shake off excess flour.
  • Heat oil in large deep skillet on medium-high heat. Add half the chicken cakes; cook 3 to 4 min. on each side or until done (165ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining chicken cakes; 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.
  • Place chicken cakes on basil leaves. Serve with sauce.


Prepare using ground turkey.


  • 15 servings

Nutritional Information

Serving Size 15 servings
Calories 140
% Daily Value
Total fat 8g
Saturated fat 2.5g
Cholesterol 30mg
Sodium 130mg
Carbohydrate 7g
Dietary fiber 0g
Sugars 4g
Protein 8g
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 6 %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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