In my house, there is a clear rule, NO FOOD WASTE! I really really hate to throw away food, not only because food is expensive, but also because there so many people without it that having it feels like being blessed….
And this is where this recipe comes from. I cook rice almost every day, because like Italians that eat pasta every day, back in Venezuela we eat rice almost every day, is basically our primary carb and these rice cakes are perfect for when you have leftover rice.
These Spanish Chorizo and Feta Cheese Rice Cakes are flavoursome, wholesome, easy to make and a hit with kids and adults! and a great way to make kids eat their veggies by adding them into the mix as the smokiness of the chorizo tends to “hide” the flavour of the veggies perfect for fussy kids…
One of the reasons I love these rice cakes is because the flavour combination given by the chorizo, Feta cheese, Parmesan and Chive is one of smoky, tangy and salty which is very satisfying!
PRINT THE RECIPE
- 400 gr of leftover rice
- 1 cup of Feta cheese
- 1/4 cup of Parmesan cheese
- 15 sprigs of Chive
- 1/2 tsp of black pepper
- 2 tsp of salt
- 3 free range eggs
- 1 tbsp of flour optional
- 50 gr of Spanish Chorizo
- 4 tsbp of vegetable oil
In a bowls mix the rice, chorizo (previously chopped), eggs, cheeses, black pepper, salt, chive (previously chopped) and flour if using
Mix all ingredients very well and leave to cool in the fridge for 20 minutes
In a well oiled pan and using 2 spoons place 1 to 1 1/2 spoon full of the mix and pat gently to form the rice cake (see video)
Cook the rice cakes for 4 minutes on each side
Place the rice in some kitchen paper and tap on top to absorb the excess oil
Copyright of Morella Velázquez - www.miterrunofood.co.uk. All rights reserved.
These Spanish Chorizo and Feta Cheese Rice Cakes are also perfect to take out to the beach, to a picnic, as part of a meal or as an #appetizer in any #partymenu, because they are as good hot as cold, they are really versatile.
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See you next time
Happy Cooking 🙂