Dinner

Spanish Chorizo and Feta Cheese Rice Cake Recipe

Name: Spanish Chorizo and Feta Cheese Rice Cake Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Spanish
Ingredients: 400 grams White Rice; 50 grams Spanish Chorizo; 1 cup Feta Cheese; 1/4 cup Parmesan Cheese; 1/2 teaspoon Ground Black Pepper; 2 teaspoons Salt; 3 Free Range Eggs; 15 stalks Fresh Chives; 1 tablespoon All-Purpose Flour; 4 teaspoons Vegetable Oil

ByJack Voss December 20, 2025December 20, 2025

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Introduction

Discover a delightful blend of flavors with this Spanish Chorizo and Feta Cheese Rice Cake. Crispy on the outside and soft inside, it’s an easy dish perfect for a snack or light meal. The smoky chorizo pairs beautifully with creamy feta, making each bite truly satisfying.

A clear oval dish holds a stack of six thin, round, golden-brown crispy snack layers that have a slightly uneven edge and small green herb pieces sprinkled on top. The layers look crunchy with a rough texture and small bits of red and white mixed inside. The dish is placed on a white marbled surface covered with a cloth that has white, blue, yellow, and purple stripes. Some green herb pieces are scattered around the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 gram White Rice
50 gram Spanish Chorizo
1 cup Feta Cheese
1/4 cup Parmesan Cheese
1/2 teaspoon Ground Black Pepper
2 teaspoon Salt
3 Free Range Eggs
15 stalks Fresh Chives
1 tablespoon All-Purpose Flour
4 teaspoon Vegetable Oil

Instructions

Step 1: In a bowl, combine the white rice, chopped Spanish chorizo, eggs, crumbled feta cheese, grated Parmesan cheese, ground black pepper, salt, finely chopped fresh chives, and all-purpose flour. Mix everything thoroughly.
Step 2: Cover the mixture and chill it in the refrigerator for 20 minutes to firm up and enhance the flavors.
Step 3: Heat the vegetable oil in a pan over medium heat. Spoon about 1 to 1½ spoonfuls of the mixture into the pan and gently press it down to shape into rice cakes.
Step 4: Cook the rice cakes for 4 minutes on each side, or until golden brown and crisp.
Step 5: Remove the cooked rice cakes and place them on kitchen paper to absorb any excess oil. Serve warm and enjoy!

Tips & Variations

For extra flavor, consider adding a pinch of smoked paprika or a dash of chili flakes to the mixture.
You can substitute feta cheese with goat cheese or ricotta for a different creamy texture.
If you prefer a vegetarian version, replace chorizo with sautéed mushrooms or roasted red peppers.
Make sure the rice is fully cooked and cooled before mixing to help the cakes hold together better.

Storage

Store leftover rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan over medium heat or in a toaster oven to retain their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

The image shows a clear glass rectangular dish placed on a white marbled surface with a striped cloth underneath. Inside the dish, there are five round, flat, golden-brown crispy fritters arranged in a slightly overlapping row. Each fritter has small green herb pieces scattered on top, adding a touch of fresh color. The texture looks crunchy around the edges with a slightly rough surface that shows bits of cooked ingredients. Overall, the dish looks warm and inviting, highlighting the golden color and texture of the fritters. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can, but brown rice has a firmer texture and might require a bit more moisture or extra binding like an additional egg to hold the cakes together well.

How do I prevent the rice cakes from falling apart while cooking?

Make sure the rice mixture is well combined and chilled before cooking. Using eggs and a bit of flour in the mix helps bind the ingredients. Press the cakes gently but firmly in the pan for better shape retention.