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

ByNoah Steele December 20, 2025December 20, 2025

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Introduction

This Spanish Chorizo and Feta Cheese Rice Cake is a delightful twist on traditional rice dishes. Packed with savory chorizo, creamy feta, and fresh chives, these crispy rice cakes make a perfect appetizer or snack. They are simple to prepare and full of bold flavors.

The image shows a clear glass plate holding a stack of five crispy, golden-brown pancakes garnished with chopped green herbs scattered on top. Each pancake has a slightly uneven, textured surface with visible bits of seasoning and small air pockets. The stack sits on a white marbled surface covered by a checkered cloth with blue, yellow, and purple stripes, creating a cozy and inviting setting. In the background, there are blurred hints of a blue chair and other kitchen items, but the focus remains fully on the pancake stack. 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, diced Spanish chorizo, beaten eggs, crumbled feta cheese, grated Parmesan, ground black pepper, salt, chopped fresh chives, and all-purpose flour. Mix all the ingredients thoroughly until well blended.
Step 2: Cover the mixture and refrigerate it for 20 minutes to help it firm up for shaping.

Step 3: Heat a pan over medium heat and add the vegetable oil to coat the surface. Take 1 to 1 1/2 spoonfuls of the rice mixture and gently press into a compact, round cake shape in the pan.
Step 4: Cook the rice cakes for about 4 minutes on each side, or until they turn golden brown and crispy, flipping carefully to avoid breaking.
Step 5: Transfer the cooked rice cakes onto kitchen paper to absorb any excess oil. Serve warm and enjoy!

Tips & Variations

For extra crispiness, add a little more flour or a splash of breadcrumbs to the mix.
Swap feta for goat cheese or halloumi for a different flavor profile.
Try adding a pinch of smoked paprika or cayenne pepper to enhance the spice level.

Chorizo can be substituted with cooked bacon or spicy sausage if preferred.

Storage

Store leftover rice cakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a pan over medium heat to retain their crisp texture or use a toaster oven. Avoid microwaving as it may make them soggy.

How to Serve

The image shows a clear glass dish filled with multiple golden-brown, crispy, round slices that look like they have a rough texture with small bits of herbs and spices visible on top, garnished with fresh green cilantro leaves scattered over them. The dish is placed on a white marbled surface covered partly with a white cloth featuring thin blue and yellow stripes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked rice for this recipe?

Yes, leftover cooked rice works well and helps the cakes hold together better. Just make sure the rice is cooled before mixing with other ingredients.