YIELD: 20 cakes ⅓ cup mayonnaise 2 Tbsps. basil pesto or sun-dried-tomato pesto 3 cups cooked medium-grain white rice ⅔ cup grated Asiago cheese 2 eggs, lightly beaten 4 oz. thin slices prosciutto, diced ½ tsp. black pepper 2 Tbsps. olive oil 1. To prepare aïoli: Combine mayonnaise and pesto in small bowl; refrigerate. 2. Combine rice, cheese, egg, prosciutto and pepper in large bowl and mix well. Shape into 20 patties about 1½ in. in diameter. 3. Heat oil in large nonstick skillet over ...
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