Prosciutto & Asiago Rice Cakes with Pesto Aioli

This easy appetizer recipe is from the USA Rice Federation. This is kinda messy to make...but everyone loved it!

ingredients

1/3 cup Fresh Aioli (Delouis fils)
2 Tbsp Basil Pesto
3 cups White or Brown Rice
2/3 cup grated Asiago Cheese
2 large eggs, lightly beaten
4 oz thinly sliced prosciutto, chopped
1/2 tsp black pepper
Extra-Virgin Olive Oil

directions

Combine aioli 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.