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