Rice Cakes With Aioli

• 5 1/4 ounces long grain rice
• 1/4 cup vegetable oil
• 1 onion finely chopped
• 1 clove garlic minced
• 3 1/2 ounces prosciutto finely chopped
• 3 ounces Parmesan cheese finely grated
• 3 eggs lightly beaten
• 1/3 cup pine nuts toasted
• 2 ounces sun-dried tomatoes chopped
• 1 cup fresh parsley chopped
• 1/2 cup mayonnaise
• 3 cloves garlic minced
• 1 teaspoon lemon zest
• salad arugula, 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.

long grain rice, vegetable oil, onion, garlic, parmesan cheese, eggs, nuts, tomatoes, parsley, mayonnaise, garlic, lemon zest, salad arugula

Taken from www.yummly.com/recipe/Rice-Cakes-with-Aioli-1405655 (may not work)