In a bowl, mix the White Rice (400 gram), Spanish Chorizo (50 gram), Free Range Egg (3), Feta Cheese (1 cup), Parmesan Cheese (1/4 cup), Ground Black Pepper (1/2 teaspoon), Salt (2 teaspoon), Fresh Chives (15 stalk), and All-Purpose Flour (1 tablespoon) if using.
Mix all ingredients very well and leave to cool in the fridge for 20 minutes.
In a pan oiled with Vegetable Oil (4 teaspoon), place 1 to 1 1/2 spoon full of the mix and pat gently to form the rice cake.
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. Serve and enjoy!