Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Water chestnuts, finely chopped |
| ⅓ cup | Green onion, finely chopped |
| ½ cup | Celery, finely chopped |
| 3 \N | 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