Crispy Rice Cakes With Tarator Sauce

Ingredients

• Almond Aioli
• 2 tablespoons fresh lemon juice
• 1 garlic clove, finely grated
• Kosher salt, freshly ground pepper
• 1 cup long-grain white rice (such as jasmine or basmati), rinsed
• Kosher salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 cup mixed tender herbs (such as parsley, cilantro, and/or mint)
• 1 teaspoon olive oil
• Lemon wedges (for serving)

Steps

Tarator Sauce:

1. In a blender, blend the Almond Aioli with the lemon juice and garlic until combined, then season with salt and pepper.

Rice Cakes:

1. Boil the rice in salted water in a large saucepan for 6 minutes, stirring frequently to keep the grains separate and prevent sticking. Drain thoroughly, spread over a rimmed baking sheet to cool, then put the cooled rice in a medium bowl.
2. In a small bowl, whisk the egg and egg yolk with 1/2 cup tarator sauce and 1 Tbsp. lemon juice. Add this to the rice, season with salt and pepper, stir together and set aside.
3. Warm 1 Tbsp. vegetable oil and 1 Tbsp. butter over medium heat in a large skillet, preferably nonstick. As soon as the butter begins browning, drop in four 1/4-cupfuls of the rice mixture and press gently with a spatula into 1/2"-thick cakes. Cook for 5–7 minutes, until the edges and bottoms are golden brown and crisp. Move to a wire rack; the cakes are cooked on one side only. Wipe the skillet clean and repeat with the remaining vegetable oil, butter and rice mixture for 4 more cakes.
4. In a clean small bowl, toss the herbs with the olive oil and remaining 1 tsp. lemon juice, then season with salt and pepper.
5. Share 1/2 cup tarator sauce among the plates and put 2 cakes on each. Squeeze lemon wedges over them, add more salt and finish with the herbs.