Preparation

• Finely dice onions and chop chorizo into 1cm cubes.
• Make 1 litre of stock as per instruction on packet

Method

• In a heavy bottomed pan over a medium heat, sweat the onion in two tablespoons of olive oil until soft.
• Add the rice and stir until transparent.
• Add the wine and stir until evaporated.
• Simmer for 16-18 minutes adding a ladleful of stock at a time, until each ladleful has evaporated.
  After 16 minutes, taste the rice, it should be tender, but still firm in the middle.
• Remove from heat, stir in chorizo, season to taste and allow to cool.
• When fully cool, mould the rice mixture in to eight cakes and dip each one into a tray of breadcrumbs so evenly coated.
• Leave to set in fridge for 1-2 hours.
• When ready to cook, heat a pan on low to medium heat with three tablespoons of vegetable oil pan fry the cakes for 4-5 minutes each side until golden brown. Serve with a crunchy salad and sliced tomatoes.