Prosciutto Rice Cakes With Aioli - cooking recipe

Ingredients

3.5 oz white long-grain rice
1/4 cup oil
2 None small onions, finely chopped
2 cloves garlic, minced
3.5 oz prosciutto, finely chopped
2 oz finely grated Parmesan cheese
1/3 cup toasted pine nuts
1.5 oz sun-dried tomatoes, chopped
3 None large eggs, lightly beaten
1 1/2 tbsp chopped fresh parsley leaves
None None Aioli
1/2 cup mayonnaise
3 cloves garlic, minced
1 tsp lemon juice
1/2 tsp lemon zest
None None Salad
5 oz mixed baby greens
1 tbsp olive oil
1 tbsp balsamic vinegar

Preparation

Cook rice in boiling, salted water for 10-12 mins. Drain then rinse well under cold water.
Meanwhile, in a large frying pan, heat 2 tsp oil over high heat. Saute onions and garlic for 2-3 mins, until onion is tender. Transfer to a large bowl. Add prosciutto to pan and cook for 1-2 mins, until crispy. Set aside.
Add cooked rice, Parmesan, pine nuts and tomatoes to onion mixture and season to taste. Reserve 8 oz rice mixture for another use.
Add prosciutto, eggs and parsley to remaining rice mixture and mix to combine.
Heat remaining oil in a large frying pan over high heat. Spoon 1/4-cupfuls of rice mixture into pan. Flatten slightly and shape into rounds. Cook for 2-3 mins per side, until golden brown. Drain on paper towels. Keep warm.
To make aioli, combine mayonnaise, garlic, lemon juice and lemon zest in a small bowl.
To make the salad, place mixed baby greens in a serving bowl. Season to taste. Drizzle with olive oil and vinegar just before serving. Serve rice cakes with salad and aioli.