Name: Lime and ginger chicken patties
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 (ounces) skinless, boneless chicken breasts; 1 1/2 tablespoon grated lime peel; 1 1/2 tablespoon grated fresh ginger; 2 teaspoon ground cumin; 1 egg white; 2 scallions, sliced; 1/4 cup all-purpose flour; Chilli sauce; 2 medium red bell peppers; 1 medium onion, chopped finely; 4 serrano chillies, chopped finely; 4 1/2 (ounces) canned diced tomatoes; 1 1/2 tablespoon brown sugar

Ingredients

12 (ounces) skinless, boneless chicken breasts

1 1/2 tablespoon grated lime peel

1 1/2 tablespoon grated fresh ginger

2 teaspoon ground cumin

1 egg white

2 scallions, sliced

1/4 cup all-purpose flour

Chilli sauce

2 medium red bell peppers

1 medium onion, chopped finely

4 serrano chillies, chopped finely

4 1/2 (ounces) canned diced tomatoes

1 1/2 tablespoon brown sugar

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Blend or process chicken until finely chopped. Add peel, ginger, cumin, egg and scallions; process until mixture forms a paste.

3.Using hands, shape chicken mixture into eight patties, coat in flour; shake away excess flour.

4.Heat oiled large skillet; cook patties 2 minutes each side or until browned. Place patties on baking sheet; bake 15 minutes or until cooked through.

5.To make chilli sauce; quarter peppers, remove and discard seeds and membranes. Roast under broiler, skin-side up, until skin blisters and blackens. Cover pepper pieces in plastic or paper for 5 minutes; peel away skin, chop pieces finely. Heat oiled small saucepan; cook onion and chilli, stirring, 2 minutes or until onion is soft. Stir in tomato and sugar, simmer, uncovered, 5 minutes; stir in peppers.

6.Serve chicken patties with chili sauce.

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