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.
What You Need
Original recipe yields 15 servings
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 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
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Let's 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.
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The cost of fresh herbs from the market can be expensive, but you can save money over time with the soil-free indoor Miracle-Gro AeroGarden. Grow your own basil and cilantro for this recipe, plus salad greens, vegetables and more.
Prepare using ground turkey.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 15 servings.
* 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.