Rice Cakes With Aioli

• 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

1. Cook rice in boiling salted water for 10-12 mins. Drain and rinse under cold water.
2. 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.
3. 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.
4. To make the aioli, combine mayonnaise, garlic and lemon zest. Serve with rice cakes and arugula salad.

longgrain rice, vegetable oil, onion, clove garlic, parmesan cheese, eggs, pine nuts, tomatoes, fresh parsley, mayonnaise, garlic, lemon zest, arugula salad

Taken from recipes-plus.com/api/v2.0/recipes/24136 (may not work)