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Ginger Chicken and Lime Patties

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“A low fat recipe based on a recipe from Womens Weekly.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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