Sichuan rounds

Yield: 4 Servings

Measure Ingredient
½ cup Water chestnuts, finely chopped
⅓ cup Green onion, finely chopped
½ 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
½ 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.

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.

Recipe by: Baltimore Sun Posted to MC-Recipe Digest V1 #633 by Aquasea221@... on Jun 3, 1997

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