Crispy Rice Cakes With Tarator Sauce
['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)']
Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
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.
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.
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.
Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.
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.
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