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Appetizers

Asian-Style Chicken & Cashew Cakes

Asian-Style Chicken & Cashew Cakes recipe
photo by:kraft
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.
time
prep:
20 min
total:
45 min
servings
total:
15 servings
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What You Need

1
lb.  ground chicken breast
1
 red onion, finely chopped
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3
cup  plus 1 Tbsp. PLANTERS Cashews, finely chopped, divided
1/3
cup  each chopped fresh basil and cilantro
 Zest of 1 lemon
2
Tbsp.  flour
1/4
cup  oil
1/4
cup  packed brown sugar
1/4
cup  white vinegar
1/4
cup  water
1
Tbsp.  chili sauce
2
tsp.  fish sauce
1
 serrano chile, sliced
15
 fresh basil leaves

Make It

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.

Kraft Kitchens Tips

Substitute
Prepare using ground turkey.
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