Crispy Rice Cakes With Tarator Sauce

Ingredients

• •1 cup Almond Aioli
• •2 tablespoons fresh lemon juice
• •1 clove garlic
• •1 to taste Kosher salt and pepper
• •1 cup long-grain white rice
• •1 to taste Kosher salt
• •1 large egg
• •1 large egg yolk
• •1⅓ tablespoons fresh lemon juice
• •1 to taste black pepper
• •2 tablespoons vegetable oil
• •2 tablespoons unsalted butter
• •1 cup mixed tender herbs
• •1 teaspoon olive oil
• •2 wedges lemon wedges

Cooking Instructions

1. 1.

   Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.

   3 min

2. 2.

   Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes. Drain well and spread out on a rimmed baking sheet to cool. Transfer cooled rice to a medium bowl.

   15 min

3. 3.

   Whisk egg, egg yolk, 1/2 cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice. Season with salt and pepper and stir to combine; set aside.

   5 min

4. 4.

   Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium. Just as butter starts to brown, drop four 1/4-cupfuls of rice mixture into skillet and gently press down with a spatula to make 1/2"-thick cakes. Cook cakes until edges and bottoms are golden brown and crisp, 5-7 minutes. Transfer to a wire rack (they're only cooked on one side). Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes.

   15 min

5. 5.

   Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.

   2 min

6. 6.

   Divide 1/2 cup tarator sauce among plates and top each with 2 cakes. Squeeze lemon wedges over and season with more salt. Top with herbs.

   5 min