Cheese, Jalapeño, Rice & Quinoa Cakes with Aioli
These jalapeño and cheese cakes are made with our Jasmine Rice with Quinoa blend and paired with a delicious, homemade aioli.
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Cooking tools:
- Food processor
- Microplane
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Spatula
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 cups, cooked Carolina® Jasmine Rice with Quinoa
- ¾ cup grated Fontina or favorite cheese
- 3 Tbsp flour
- 1 Tbsp seeded and finely chopped jalapeño
- 2 green onions, thinly sliced (green tops only)
- 1 egg, lightly beaten
- 2 tablespoons extra virgin olive oil
- ½ cup mayonnaise
- 1 head roasted garlic
- 1 zest and juice of medium lemon
- ⅛ tsp cayenne pepper
- ½ tsp freshly ground pepper
- salt to taste
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