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.

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