Serves 4 (2 Patties each)
Breast fillets, chopped coarsely
1 tablespoon grated lime rind
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
1 egg white
2 green onions sliced
¼ cup (35g) plain flour
2 tablespoons vegetable oil
Chilli Sauce Ingredients
2 medium red bell peppers (400g)
1 medium brown onion (150g), chopped finely
4 red Thai chillies, chopped finely
415g can diced tomatoes
1 tablespoon brown sugar
To Garnish - finely chopped coriander and lime wedges.
Chilli Sauce Method
Quarter the peppers remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens.
Remove from heat and cover with kitchen roll or tea towel for five minutes; peel away skin, chop pieces finely.
Meanwhile, heat oiled medium frying pan; cook onion and chilli, stirring until onion is soft. Stir in tomato and sugar; simmer, uncovered, 5 minutes. Finally stir in the cooked peppers. Take of the heat and set aside to cool.
For the Chicken
Blend or process chicken until finely chopped. Add rind, ginger, cumin, egg white & onion; process until mixture forms a paste. Using floured hands, shape mixture into eight patties. Coat patties in flour; shake away excess.
Heat oil in large non-stick frying pan; cook patties until lightly browned both sides.
Serve with chilli sauce and lime wedges, and some finely chopped coriander.
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