Sichuan Rounds

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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.