YIELD: 20 cakes
⅓ cup mayonnaise
2 Tbsps. basil pesto or sun-dried-tomato pesto
3 cups cooked medium-grain white rice
⅔ cup grated Asiago cheese
2 eggs, lightly beaten
4 oz. thin slices prosciutto, diced
½ tsp. black pepper
2 Tbsps. olive oil
1. To prepare aïoli: Combine mayonnaise and pesto in small bowl; refrigerate.
2. Combine rice, cheese, egg, prosciutto and pepper in large bowl and mix well. Shape into 20 patties about 1½ in. in diameter.
3. Heat oil in 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 aïoli sauce.
Recipe and photo by the USA Rice Federation