"Rev Up Your Rice!" Recipe Contest- Bob Gadsby Yield: Makes 20 rice cakes.

1/3 cup mayonnaise 2 tablespoons prepared basil pesto* 3 cups cooked medium grain white rice 2/3 cup grated asiago cheese 2 eggs, lightly beaten 4 ounces thinly sliced prosciutto (Italian cured ham), chopped 1/2 teaspoon pepper 2 tablespoons olive oil   Combine mayonnaise and pesto in small bowl; refrigerate. Combine rice, cheese, eggs, prosciutto and pepper in large bowl and mix well. Shape into 20 patties, about 1 1/2-inches in diameter. Heat oil in large nonstick skillet over medium heat. Saute half the patties 2 to 3 minutes on each side or until golden brown; remove from pan. Cook remaining patties, using additional oil, if needed. Serve with pesto aioli sauce.

Meal Part: Appetizers, Snacks   Cuisine Type: Italian

Nutrition Facts Calories 230   % Daily Value* Total Fat 14g Cholesterol 60mg Sodium 470mg Total Carbohydrate 17g Dietary Fiber 0g Protein 8g

*Sun-dried tomato pesto may be substituted.