Yield: 4 Servings
|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|
|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