Prosciutto Rice Cakes With Aioli Recipe

Name: Prosciutto Rice Cakes With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook rice in boiling, salted water for 10-12 mins. Drain then rinse well under cold water.
2
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.
3
Add cooked rice, Parmesan, pine nuts and tomatoes to onion mixture and season to taste. Reserve 8 oz rice mixture for another use.
4
Add prosciutto, eggs and parsley to remaining rice mixture and mix to combine.
5
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.
6
To make aioli, combine mayonnaise, garlic, lemon juice and lemon zest in a small bowl.
7
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.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3.5 oz white long-grain rice, 1/4 cup oil, 2 None small onions, finely chopped, 2 cloves garlic, minced, and more.

Yes, Prosciutto Rice Cakes With Aioli falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prosciutto Rice Cakes With Aioli

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