Gear up for the Super Bowl and score a touchdown when you serve Football-Shaped Rice Patties made with Proscuitto and Asiago cheese to your party guests. I guarantee not one of these appetizers will be left on the plate after the first quarter.
The big game is just around the corner and I know a lot of you are planning parties or will be bringing a dish to a friend's party.
Being game-day parties are as much about eating as they are about watching the game, people have gotten very creative with the Super Bowl party food they serve.
When I'm crafting food for a party, I want the recipe to taste amazing but I want the food to look amazing too. My Soft Pretzel Footballs, Deviled Egg Footballs, and Chocolate Football Cookies are very popular. I wanted another appetizer to share along with these delicious snacks.
I recently made some fried rice patties filled with Prosciutto and Asiago cheese served with Pesto Aioli using a recipe from the USA Rice Federation. They were amazing!
I thought it would be fun to shape those rice fritters into footballs. It worked great! I can't wait to share them with my friends on game day. I hope you like them too!
Prosciutto and Asiago Rice Patty Footballs (makes about 20 footballs)
recipe adapted from the USA Rice Federation
Ingredients
Pesto Aioli:
mayonnaise
prepared basil pesto
Rice Patties:
cooked medium-grain white rice - Sticky rice will work the best.
shredded aged Asiago cheese - You could also use Parmigiano Reggiano cheese.
Thinly sliced prosciutto - Finely chop the prosciutto so that your footballs have an even color and texture.
eggs - They will bind the rice and other ingredients together so they hold their shape.
salt and pepper - Season to taste.
olive oil - To pan-fry the rice patties. You can also use any oil including vegetable oil.
*NOTE: You will notice that some of the footballs pictured above look more spotted with Prosciutto than others. After I fried the first batch, I put the rest of the rice mixture in the food processor and pulsed it until the Prosciutto was really fine.
The rice also got chopped which made the cakes a little more dense. So, just be sure to chop your Prosciutto really fine if you don't want your footballs to have spots.
Supplies
small bowl
mixing bowl
baking sheet lined with aluminum foil (non-stick works great) or a Silpat
football-shaped cookie cutter
large non-stick skillet
paper towels
piping bag fitted with a small round tip (or a zip-top bag)
Instructions
Stir together the mayonnaise and pesto in a small bowl. Cover and keep refrigerated until you are ready to serve your rice cakes.
Shape the rice cakes.
In a mixing bowl combine the rice, Asiago cheese, Prosciutto, eggs, black pepper, and salt. Stir until well mixed.
Set your football-shaped cookie cutter on a baking sheet lined with tin foil or a Silpat. Spoon about 2 tablespoons of the rice mixture into the cookie cutter.
Press down to compact it. My cookie cutter is only about ⅓" deep so I filled it up completely. Most cutters are an inch deep, so just fill it up part way.
Fry in a skillet.
Heat 1 tablespoon of oil in a large non-stick skillet over medium heat for about four minutes.
Place 5 or 6 footballs in the skillet and allow them to brown for 2-3 minutes on each side.
Remove and set on a paper towel to drain the excess oil. Repeat, adding more oil as needed.
Pipe on mayonnaise football laces.
Spoon 2 tablespoons of mayonnaise into a pastry bag fitted with a small round tip (#4, 5, or 6) or fill a small zip-top bag and snip off the tip of the bag.
Pipe mayonnaise to create the laces of the football, as well as, the bands on either side of the football, if desired.
Serve these football-shaped rice patties with pesto aioli. You can serve fritters either hot or cold.
Related Recipes
If you want more tailgating or homegating party ideas for the college football season, be sure to check out my Football Party Food ideas.
Recipe
Fry football-shaped rice patties filled with Proscuitto and Asiago Cheese until golden brown. Then pipe on mayonnaise laces to finish the football-themed appetizers.
- ⅓ cup mayonnaise
- 2 tablespoons prepared basil pesto
- 1 cup shredded aged Asiago cheese
- 4 ounces thinly sliced prosciutto
- 2 eggs, lightly beaten
- pinch of salt and black pepper
- 2 tablespoons olive oil, plus more if needed
- 3 cups cooked medium-grain white rice (sticky rice works best)
- 2 tablespoons mayonnaise
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Mix together the mayonnaise and pesto in a small bowl.
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Cover the bowl and refrigerate.
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Stir togehter the rice, Asiago cheese, finely chopped Prosciutto, eggs, black pepper, and salt.
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Set a football-shaped cookie cutter on a baking sheet lined with tin foil or a silicone mat.
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Spoon about 2 tablespoons of the rice mixture into the cookie cutter.
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Press down to compact it into a ¼-inch to ½-inch thick patty.
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Lift the cookie cutter off the patty.
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Repeat, making all of your footballs.
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Heat 1 tablespoon of oil in a large non-stick skillet over medium heat for about four minutes.
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Use a spatula to place 5 or 6 footballs in the skillet.
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Heat them for 2-3 minutes, flipping over halfway, until the patties are golden brown.
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Remove and set the football patties on a paper towel to drain the excess oil.
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Repeat, adding more oil as needed.
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To decorate your footballs, spoon 2 tablespoons of mayonnaise into a pastry bag fitted with a small round tip (#4, 5 or 6) or fill a small zip top bag and snip off the tip of the bag.
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Pipe laces over the footballs.
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Serve with the pesto aioli.
You can serve these rice cakes either hot or cold. Refrigerate leftovers. Reheat in a warm oven if desired.
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Mimi says
Was so super excited to try these out. I modified your recipe a bit: I substituted in cheddar and precooked salmon because my mother prefers not to eat meat, but everything else was the same. I tried to compact them but the mixture wouldn't comply. it wasn't long before I resorted to just scooping a small spoonful and plopping it in the pan in hopes that the one side would brown and hold it together enough. Before it even got the chance to brown though, it fell apart ): Any suggestions or tips to prevent that from happening?
Beth Jackson Klosterboer says
Hi Mimi, It is possible the addition of the cooked salmon dried the cakes out just enough so that they wouldn't hold together well. An extra egg should help to bind them together well enough that you can shape them. Also, make sure the cheddar cheese is finely grated instead of coarsely grated, that could also keep the cakes from sticking together. I hope this helps!
vaishali sabnani says
wow!!..these look amazing.bookmarked!!
Barbara Bakes says
Such a fun idea. I pinned this one.
Jersey Girl Cooks says
Love this idea. They are so cute and I am sure they taste wonderful!
Caitlin says
These look great! Sometimes when I try to make things like this they fall apart half way through the process. Any suggestions to ensure that this doesn't happen? maybe refrigerating before pan frying? or having everything at room temperature? I want them to look as good as yours!
Beth Jackson Klosterboer says
Thanks Caitlin. I made sure I pressed the rice mixture together really well in the football cookie cutter. Then I did let them sit for a while as I made all of the footballs. I didn't have any trouble with them falling apart. Just be sure to wait 2-3 minutes for the first side to brown. That will help form a crust which will hold them together. Also, don't overcrowd your pan. I left plenty of room to get my spatula/turner into the pan and under each football. You could certainly refrigerate them for a while. I think that would help too. Good luck. I hope they turn out perfectly for you.
Teri@thefreshmancook says
Thanks for linking up to my Super Bowl Eats and Treats Party. These are so delicious looking! Yum!!
Beth Jackson Klosterboer says
Thanks for the feature Sheryl. I'm so happy you like this recipe!
momto8 says
oh my goodness if I bring this instead of my same old dip I will be the hit of the party!! thanks.
I am your newest follower..pls follow back if you can.
Beth Jackson Klosterboer says
I posted on Fun Stuff Fridays and added your button to my Featured On page. Thanks for visiting!
Beth (www.livinglifeintentionally.blogspot.com) says
WOW!! Amazing as always!! You are my favorite food blog!! Thanks for linking up to TGIF! Have a great week,
Beth =-)
Beth Jackson Klosterboer says
That is so nice to hear!
Frazzled Mom of Five says
My hubby and 6-yr old will flip over these! Thanks for sharing cannot wait to try them out! New Follower too!
~Jen @ hutchinsonherd.blogspot.com
Beth Jackson Klosterboer says
These rice cakes are really delicious as they are but if you want to make these more kid friendly you could even swap out cheddar for the asiago and bacon for the Prosciutto. Yum.
Pat @ Mille Fiori Favoriti says
I saw your recipe on Mom Trends -- loved it and and pinned it!
Aimee says
These caught my eye on TGIF! They look fantastic and perfect for both adults and kids. I pinned them to try sometime soon.
Aimee @teachlovegrow.blogspot.com
Bekah says
Sounds delicious! I'll have to make these. Stopping by from TGIF!
~Bekah @SonshineTotSchool.blogspot.com
Jo Andrade says
bom dia,que lindo, parabens,bjs
chocolatesdocemel.blogspot.com
Big Momma says
Very Cute idea. I will have to fry up some rice too when I have leftover 🙂 When you pulsed the rice and it was chopped did it change the texture much when frying? Were they more hard/crunchy on outside? Just wondering...
Beth Jackson Klosterboer says
Thanks Big Momma, when I pulsed the mixture and fried it, the most apparent difference I notice was the cakes were a bit more dense as the mixture was now packed together more tightly. I can't say it was bad, I just liked the more delicate cakes with the whole rice. Both cakes fried up well, but the one that was in the food processor did brown more evenly as there was more surface area touching the pan. I had thought about just putting the Prosciutto in the food processor to get it finely chopped, but was worried I'd end up with a big ball of meat. Maybe putting the meat and cheese in the food processor would work well.
Jo and Sue says
Those are really cute! 🙂
April's Homemaking says
Yum, these look like a fun appetizer for Super bowl! They sound delicious!
Beth Jackson Klosterboer says
Thanks April - We enjoyed these for lunch yesterday. They are really quite good.
Candy says
Hello! Again a very interesting proposal! Congratulations! Kisses!
Beth Jackson Klosterboer says
Hi Candy - I'm not sure they play this game of football in Bulgaria, but you can make these any shape you'd like. They are a great appetizer for any occasion.