Sichuan Rounds

Sichuan Rounds

Recipe By : Baltimore Sun
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Chinese

Amount Measure Ingredient -- Preparation Method
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1/2 cup water chestnuts -- finely chopped
1/3 cup green onion -- finely chopped
1/2 cup celery -- finely chopped
3 cloves garlic -- finely chopped
1 cup white rice -- cooked
12 ounces ground chicken, or pork
2 tablespoons grated ginger root
1 teaspoon sesame oil
1/2 teaspoon cayenne
1 tablespoon orange marmalade
2 tablespoons soy sauce
3 tablespoons sesame seeds

Preheat oven to 425 degrees. Grease baking sheet

In large bowl, mix all ingredients except sesame seeds until well-blended.
Form into 4-inch wide and 1-inch high flat round patties. Sprinkle with
sesame seeds, pressing lightly to make them adhere. Place patties on baking
sheet and bake 10-14 minutes or until done in center but not dry serve
immediately.

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NOTES : this recipe is for a main course, but it also can be adapted for hors
d'oeuvres by shaping the mixture into small spheres and baking for about 8
minutes. The spiciness of the dish can be adjusted for low or high heat by
varying the amount of cayenne.

Serve with steamed red cabbage and thinly sliced zucchini.