Ginger Chicken and Lime Patties

A low fat recipe based on a recipe from Womens Weekly.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 340  g chicken breast fillets
• 1  tablespoon  grated lime rind
• 1  tablespoon  grated fresh ginger
• 2  teaspoons ground cumin
• 1  egg white
• 2  spring onions, sliced
• 35  g plain flour

• CHILLI SAUCE

• 2  medium red capsicums (400g)
• 1  medium yellow onion, chopped finely (150g)
• 4  birds eye chiles, chopped finely
• 1 (415 g) can diced tomatoes
• 1  tablespoon brown sugar

Directions

1. Blend or process chicken until finely chopped.
2. Add rind, ginger, cumin, egg white and onion and process until the mixture forms a paste.
3. Using hands, shape mixture into 8 patties and toss in flour, shake away any excess flour.
4. Heat a large oiled non stick pan and cook the patties about 2 minutes on each side until browned.
5. Place the patties on an oven tray and bake uncovered in a moderate oven (180C) for about 15 minutes until cooked.
6. Chilli sauce: Quarter capsicums and remove and discard the seeds and membranes.
7. Roast under a grill skin side up, until skin blisters and blackens.
8. Cover capsicum pieces in plastic for 5 mins, peel away skin, and chop pieces finely.
9. Heat oiled small pan and cook onion and chilli for about 2 minutes, stirring all the time, onion should be soft.
10. Stir in tomato and sugar, simmer uncovered for 5 mins then stir in the capsicum.