Asian Style Chicken and Cashew Cakes
  • 20 min Prep time
  • 40 min Total time


1 Step

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.

2 Step

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).

3 Step

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.

Nutritional Information
Typical values Per Serving
Energy 385.3 kj
Energy 92.0 kcal
Fat 4.1 g
Carb 4.9 g
Protein 9.1 g
Saturated fat 1.2 g
Salt 0.5 g
Dietary fibre 0.3 g
Sugars 3.7 g
  • 500 g chicken mince (see tip)
  • 1 medium red onion , finely chopped
  • 120 g Philadelphia Light
  • 50 g salted cashew nuts , finely chopped
  • 15 basil leaves for garnish
  • 2 tbsp chopped coriander
  • Finely grated rind of 1 large lemon
  • plain flour for rolling
  • 1 tbsp oil for frying
  • 50 ml white wine vinegar
  • 50 ml water
  • 25 g dark brown sugar
  • 2 tsp sweet chilli sauce
  • 2 tsp fish sauce
  • 1 birds eye chilli , sliced thinly
  • 15 basil leaves for garnish
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