Prosciutto Rice Cakes With Aioli

• 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.

rice, oil, onions, garlic, parmesan cheese, nuts, tomatoes, eggs, parsley, aioli, mayonnaise, garlic, lemon juice, lemon zest, salad, baby greens, olive oil, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/37563 (may not work)