Lime and ginger chicken patties

1.Preheat oven to 180°C (160°C fan-forced).

2.Blend or process chicken until finely chopped. Add peel, ginger, cumin, egg and scallions; process until mixture forms a paste.

3.Using hands, shape chicken mixture into eight patties, coat in flour; shake away excess flour.

4.Heat oiled large skillet; cook patties 2 minutes each side or until browned. Place patties on baking sheet; bake 15 minutes or until cooked through.

5.To make chilli sauce; quarter peppers, remove and discard seeds and membranes. Roast under broiler, skin-side up, until skin blisters and blackens. Cover pepper pieces in plastic or paper for 5 minutes; peel away skin, chop pieces finely. Heat oiled small saucepan; cook onion and chilli, stirring, 2 minutes or until onion is soft. Stir in tomato and sugar, simmer, uncovered, 5 minutes; stir in peppers.

6.Serve chicken patties with chili sauce.