Rice Cakes With Aioli - cooking recipe

Ingredients

5.25 oz long-grain rice
1/4 cup vegetable oil
1 None onion, finely chopped
1 clove garlic, minced
3.5 oz prosciutto, finely chopped
3 oz Parmesan cheese, finely grated
3 None eggs, lightly beaten
1/3 cup pine nuts, toasted
2 oz sun-dried tomatoes, chopped
1 cup fresh parsley, chopped
1/2 cup mayonnaise
3 cloves garlic, minced
1 tsp lemon zest
None None arugula salad, to serve

Preparation

Cook rice in boiling salted water for 10-12 mins. Drain and rinse under cold water.
Meanwhile, in a frying pan, heat 2 tsp oil over high heat. Saute onion and garlic for 1-2 mins, until onion is tender. Add prosciutto and cook until crisp. Transfer to a large bowl. Add cooked rice, Parmesan, eggs, pine nuts, sun-dried tomatoes and parsley. Season.
Heat remaining oil in large frying pan over high heat. Working in batches, spoon 1/4-cupfuls of rice mixture into pan. Using a spatula, flatten slightly and shape into rounds. Cook for 2-3 mins per side, until golden brown. Drain on paper towels. Keep warm.
To make the aioli, combine mayonnaise, garlic and lemon zest. Serve with rice cakes and arugula salad.