Manchego Rice Cakes with spicey Aioli (with step by step video)

Preparation Time: 20 mins
Watch Step by step Video of this dish being prepared

Roman vinaigre is available from Available from

 300 g Unsalted Butter 

 2 onion ( finely diced)

 2 tsp  crushed  garlic 

 400 g Risotto Rice ( cooked and chilled )

 500 g Manchego Cheese or similar ( finely diced)

 10 tblsp fine corn meal

 Fresh Parsley (chopped).

 300 g Spicy Sausage ( Chorizo  finely diced)

 2 tsp Roman Vinegar 

 1 tsp Smoked Paprika . 




1/ Mix together all the ingredients with the exception of the rice, and butter .

 2/Spoon a tblsp of the cooked risotto rice into your hand , and flatten slightly 

3/Place a dollop of the cheese mix into the centre and fold the rice over to form a ball.

4/Continue until all the mix has been used .

 5/Coat in the cornmeal and keep aside When all the mix has been used melt the butter in a frying pan and cook the rice cakes until golden brown. 

  For the Aioli 

  300 ml Mayonnaise 

4tsp  garlic puree 

  3 tblsp Chopped fresh Parsley

 2 tblsp Roman Vinegar  

2 tblsp Virgin Olive oil

 1 Small Habanera Chilli Pepper

 1 tsp smoked Paprika. 


Mix all the ingredients together until well blended cover with a clean plastic bag and using the portable smoker cold smoke for 2  minutes .. To serve, poach the pheasant egg and place on top of the Manchego cakes, coat with a dollop of Aioli and serve immediately    

Serves: up to 10
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