Ginger Chicken and Lime Patties |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A low fat recipe based on a recipe from Womens Weekly. 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 |
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.
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