| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Appetizers, Chinese |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water chestnuts, finely chopped |
| 1/3 |
c |
Green onion, finely chopped |
| 1/2 |
c |
Celery, finely chopped |
| 3 |
|
Cloves garlic, finely chopped |
| 1 |
c |
White rice, cooked |
| 12 |
oz |
Ground chicken, or pork |
| 2 |
tb |
Grated ginger root |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Cayenne |
| 1 |
tb |
Orange marmalade |
| 2 |
tb |
Soy sauce |
| 3 |
tb |
Sesame seeds |
INSTRUCTIONS
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@aol.com on Jun 3, 1997
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