Name: Prosciutto rice cakes with aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Prosciutto rice cakes; 1 1/2 cup white long-grain rice; 1/4 cup oil; 2 small onions, finely chopped; 2 clove garlic, crushed; 100 gram prosciutto, finely chopped; 2/3 cup finely grated parmesan cheese; 1/3 cup toasted pine nuts; 1/3 cup sun-dried tomatoes, chopped; 3 eggs, lightly beaten; 1/4 cup chopped parsley; Aioli; 1/2 cup whole-egg mayonnaise; 3 clove garlic, crushed; 1 teaspoon lemon juice; 1/2 teaspoon lemon rind; Salad; 150 gram mesclun; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar

Ingredients

Prosciutto rice cakes

1 1/2 cup white long-grain rice

1/4 cup oil

2 small onions, finely chopped

2 clove garlic, crushed

100 gram prosciutto, finely chopped

2/3 cup finely grated parmesan cheese

1/3 cup toasted pine nuts

1/3 cup sun-dried tomatoes, chopped

3 eggs, lightly beaten

1/4 cup chopped parsley

Aioli

1/2 cup whole-egg mayonnaise

3 clove garlic, crushed

1 teaspoon lemon juice

1/2 teaspoon lemon rind

Salad

150 gram mesclun

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Method

1.Cook rice in a large pan of boiling salted water for 10-12 minutes. Drain and rinse well under cold water.

2.Meanwhile, in a large frying pan, heat 2 teaspoons oil on high. Sauté onion and garlic for 2-3 minutes until onion is tender. Transfer to a large bowl. Cook prosciutto in same pan for 1-2 minutes until crisp. Set aside.

3.Add cooked rice, parmesan, pine nuts and tomatoes to onion mixture. Season to taste. Mix well. Reserve 1 1/2 cups of rice mixture. Store in an airtight container in the fridge (use for rice-stuffed capsicum).

4.Add prosciutto, eggs and parsley to the remaining rice mixture. Mix well.

5.Heat remaining oil in large frying pan on high. Spoon 1/4 cupfuls of mixture into pan. Flatten slightly, shaping into rounds. Cook for 2-3 minutes each side until golden brown. Drain on paper towel. Keep warm.

6.To make the aioli; combine mayonnaise, garlic, lemon juice and rind in a small bowl.

7.To make the salad; place mesclun in a serving bowl. Season to taste. Drizzle with combined oil and vinegar just before serving Serve rice cakes with mesclun and aioli.

You’ll need 3 cups of cooked rice for this recipe. Pancetta, bacon or ham can be substituted for prosciutto.
Note

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Ingredients

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