Prep Time: 20 minutes
Cook Time: 8 minutes
This is another recipe that caught our eye from the Philadelphia cookbook. Here are the ingredients:
1 red onion, finely chopped
1 lb. ground chicken breast
1/3 cup cilantro
4 oz. cream cheese
1/3 cup cashews, finely chopped
1/3 cup fresh basil, chopped (the grocery store was sold out of basil, so we skipped it)
zest of 1 lemon
flour for coating
Combine the ingredients listed above in large mixing bowl until well incorporated. Roll into balls and flatten slightly. Dip in flour to coat the entire outside.
Cook cakes in batches. Use a large skillet coated with oil over medium high heat. Cook 3-4 minutes on each side or until golden brown on both sides and internal temperature is at least 165 degrees. Drain on paper towels.
We also made a sweet/spicy vinaigrette to go along with them. We used:
1/4 cup packed brown sugar
1/4 cup white vinegar
1/4 cup water
1 tbsp. sweet chili sauce
2 tsp. fish sauce (we used oyster sauce because we had it in the fridge)
1 serrano chili, diced finely
2 tbsp cashews, finely chopped
Mix ingredients in sauce pan. Cook 3 to 5 minutes or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
This is how they turned out!
If I were to make these again, I would cut back on the onion a little bit, because the flavor was really overwhelming. Also, the cilantro added a very strong taste, so if you don't care for cilantro you should probably cut it out of the recipe altogether. The sweet and spicy sauce turned out really well, and could be used to top a variety of different Asian dishes.
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