Sichuan rounds
4 Servings
Ingredients
| Quantity | 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 |
Directions
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