Prosciutto and Asiago Rice Cakes with Pesto Aioli

Name: Prosciutto and Asiago Rice Cakes with Pesto Aioli
Yield: Makes 20 Cakes
Ingredients: 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

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

Side view of prosciutto and asiago rice cakes with pesto aioli on a white plate

Yield

Makes 20 Cakes

Ingredients

⅓ cup cup mayonnaise
2 tablespoons prepared basil pesto*
3 cups cooked medium grain white rice
⅔ cup grated Asiago cheese
2 eggs lightly beaten
4 ounces thinly sliced prosciutto, chopped
½ teaspoon pepper
2 tablespoons olive oil

Directions

Combine mayonnaise and pesto in a small bowl; refrigerate.
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.
Serve with pesto aioli sauce.

Notes

*Sun-dried tomato pesto may be substituted.

Featured Recipes

Middle Eastern Rice Bowl

50 min
U.S. Basmati

Paella de Marisco with Buttenut Squash

1 h 5 min
Short Grain

Riz au Lait

1 h 5 min
U.S. Arborio