Ingredients
Asian Style Chicken & Cashew Cakes
- 500 g chicken, Mincing in TM
- 1 red onion, Cut in quarters
- 125 g Philadelphia cream cheese
- 1/3 Cup Fresh Basil leaves
- 1/3 cup fresh coriander leaves
- 1/2 Cup Roasted, salted Cashews
- 1 Rind of Lemon (Large)
- Plain flour for rolling, If frying
- oil for shallow frying, If frying
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mince chicken in TM bowl first, if mincing your own.
Place onion, cashews, basil leaves, lemon rind & coriander leaves into TM bowl. Chop for 5 seconds on speed 7.
Add chicken mince and softened philly cheese. Combine on speed 3 for 5-10 seconds.
Roll 2 tablespoons of chicken mixture into a ball, then flatten slightly or use a muffin tray to shape cakes.
For Varoma:
Add 500g water into TM bowl. Steam cakes in batches (if needed) for 15 mins at Varoma temperature on speed 4.
Always check that there is enough water in TM bowl between batches.
You could also cook rice in basket whilst steaming your cakes.
For shallow frying:
Toss cakes in flour until lightly coated. Shake off excess flour.
Heat oil in pan and cook cakes on medium heat for 6-8 mins or until cooked through and golden brown.
Asian Style Chicken & Cashew Cakes
Tip
Serve with a sweet chilli dipping sauce.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
ive made this recipe many times from the Philadelphia cook book. It's prettY good! But steaming the chicken Was a failure. Definitely do in the pan