Combine the mince, onion, Philadelphia, cashews, herbs and lemon rind. Roll tablespoons of the mixture into a ball then flatten slightly. Toss in a little flour, shaking of the excess.
Heat the oil in a large non-stick frying pan. Cook the cakes over a medium heat for 6-8 minutes, turning halfway through cooking time until golden and cooked through. Remove from the pan and keep warm (it may be necessary to cook in two batches).
To make the dipping sauce: Combine the ingredients in a small pan and cook for a few minutes to dissolve the sugar and thicken the sauce slightly. Serve with the cakes on a basil leaf with the dipping sauce.