Yield
Makes 20 Cakes


Ingredients

Soup:

  • 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

  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.

Notes

*Sun-dried tomato pesto may be substituted.