Side view of prosciutto and asiago rice cakes with pesto aioli on a white plate.

Prosciutto and Asiago Rice Cakes with Pesto Aioli

"Rev Up Your Rice!" Recipe Contest- Bob Gadsb

  • Servings
    20 cakes


  • ⅓ cup mayonnaise
  • 2 tablespoons prepared basil pesto*
  • 3 cups cooked medium grain white rice
  • ⅔ cup grated Asiago cheese
  • 2 eggs, lightly beaten
  • 4 ounces thinly sliced prosciutto, chopped
  • ½ 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 ½-inches in diameter. Heat oil in large nonstick skillet over medium heat. Sauté 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.

Recipe Notes

*Sun-dried tomato pesto may be substituted.

Nutrition Facts

  • Calories 230
  • Total Fat 14g
  • Cholesterol 60mg
  • Sodium 470mg
  • Carbohydrates 17g
  • Protein 8g