Prosciutto and Asiago Rice Cakes with Pesto Aioli 

Prosciutto and Asiago Rice Cakes with Pesto Aioli 

“Rev Up Your Rice!” Recipe Contest – Bob Gadsb

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Ingredients

Soup:

  • ⅓ cupcup mayonnaise
  • 2 tablespoonsprepared basil pesto*
  • 3 cupscooked medium grain white rice
  • ⅔ cupgrated Asiago cheese
  • 2 eggslightly beaten
  • 4 ouncesthinly sliced prosciutto, chopped
  • ½ teaspoonpepper
  • 2 tablespoonsolive oil
Directions
  1. Combine mayonnaise and pesto in a small bowl; refrigerate. 
  2. Combine rice, cheese, eggs, prosciutto and pepper in a large bowl and mix well. Shape into 20 patties, about 1 ½-inches in diameter. Heat oil in a large nonstick skillet over medium heat. Sauté half the patties 2 to 3 minutes on each side or until golden brown; remove from pan. Cook remaining patties, using additional oil, if needed. 
  3. Serve with pesto aioli sauce.

Recipe Notes:  *Sun-dried tomato pesto may be substituted.