Baked Veggie Rice Cakes

Name: Baked Veggie Rice Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 1 cup mixed vegetables (carrots, peas, bell peppers); 1/2 cup grated cheese (optional); 1 egg, beaten; 1/4 cup breadcrumbs; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; Olive oil for brushing

Highlighted under: Wholesome Recipes

I absolutely love making these Baked Veggie Rice Cakes, not only because they're fun to prepare, but also because they’re a great way to use up leftover rice and veggies. Each bite is packed with flavor, and the crispy exterior adds a delightful texture. These rice cakes are perfect for a quick snack or even as a side dish for dinner. Plus, they’re healthy and customizable, allowing you to incorporate whatever vegetables you have on hand. Give them a try and enjoy a guilt-free treat!

Created by

Quincy Harper

Last updated on 2026-01-19T22:13:36.225Z

When I first experimented with making these baked veggie rice cakes, I was surprised by how versatile and delicious they turned out. I combined leftover rice with finely chopped vegetables and some spices, and the result was a delightful savory treat that the whole family enjoyed. The key to achieving a crispy texture is to bake them at a high temperature for just the right amount of time.

After a few trials, I found that adding a bit of cheese not only enhances the flavor but also helps bind the ingredients together. Serving them with a side of yogurt or a fresh salad made for a complete meal. I can’t wait to see how you put your twist on these yummy rice cakes!

        Why You Will Love These Rice Cakes
        Crispy and golden on the outside with a soft interior
Endless customization with your favorite vegetables
Healthy, satisfying, and incredibly easy to prepare

      

Perfecting the Rice Cakes

The key to achieving the perfect texture in these Baked Veggie Rice Cakes lies in the rice itself. Using day-old, chilled rice helps the cakes hold together better and enhances their overall texture. Freshly cooked rice can be too moist, making it harder to form the patties. If you don’t have leftover rice, you can cook it in advance, spread it on a baking sheet to cool, and refrigerate it for at least an hour before mixing with other ingredients.

Another crucial element is the binding agent. The beaten egg not only binds the ingredients together but also contributes to the rich flavor and texture of the cakes. If you’re looking for an egg-free option, you might consider using a flaxseed meal mixed with water or a commercial egg replacement. Just keep in mind that using substitutes may slightly alter the final texture.

Customizing Your Veggies

One of the best parts about these rice cakes is their versatility regarding vegetables. While the recipe calls for mixed vegetables, feel free to get creative! Zucchini, corn, or even finely chopped spinach can add both flavor and nourishment. Just be sure to adjust the moisture content; if you’re using highly watery vegetables like zucchini, consider squeezing out excess liquid before adding them to the mixture.

Similarly, if fresh veggies aren’t available, you can opt for frozen alternatives. Just ensure they are fully thawed and chopped into smaller pieces before mixing. This will not only save you time but also allow for the same crunchy texture once baked. Mixing different colors of vegetables can also make for a visually appealing dish!

Ingredients

For the Rice Cakes

2 cups cooked rice
1 cup mixed vegetables (carrots, peas, bell peppers)
1/2 cup grated cheese (optional)
1 egg, beaten
1/4 cup breadcrumbs
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil for brushing

Mix all these ingredients in a mixing bowl to create the batter for your rice cakes.

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Ingredients

In a large mixing bowl, combine the cooked rice, mixed vegetables, grated cheese, beaten egg, breadcrumbs, salt, pepper, garlic powder, and onion powder. Mix well until combined.

Form the Cakes

Shape the mixture into patties, about 2 inches in diameter and 1/2 inch thick. Place them on the prepared baking sheet.

Bake the Cakes

Brush the tops of the rice cakes lightly with olive oil. Bake in the preheated oven for 25-30 minutes, or until they are golden and crispy.

Serve and Enjoy

Remove from the oven, let them cool slightly, and serve warm as a snack or side dish.

These rice cakes are best enjoyed fresh but can be stored in the fridge for a few days.

Pro Tips

Feel free to experiment with different spices and herbs to match your taste. Adding chopped fresh herbs like parsley or cilantro can elevate the flavor even more.

Storage and Reheating

These Baked Veggie Rice Cakes are great for meal prepping! Once baked and cooled, they can be stored in an airtight container in the refrigerator for up to 4 days. If you want to extend their shelf life, consider freezing them. Place them on a baking sheet to freeze individually before transferring to a zip-top bag. This way, they won’t stick together, and you can pull out just the number you need.

To reheat, you can simply pop them back in the oven at 350°F (175°C) for about 10-15 minutes until they are heated through and regain their crispiness. Alternatively, if you're short on time, a quick reheat in the microwave is also an option, though the texture may not be as crispy.

Serving Suggestions

These rice cakes are perfect served alone or with a variety of dipping sauces. A zesty yogurt-based sauce or a tangy sweet chili sauce can elevate the flavor profile. For a heartier meal, serve them alongside a fresh salad or grilled protein, like chicken or fish. I love making a simple avocado lime dressing that complements the flavors while adding a creamy texture.

You can also get innovative with toppings! Placing a dollop of sour cream or guacamole on top of the cakes right before serving makes for a delicious treat. Additionally, stacking a few cakes with layers of sliced avocado or roasted red peppers between them creates a delightful and impressive appetizer for gatherings.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Absolutely! Brown rice works well and adds even more nutritional benefits.

→ How do I store the leftovers?

Store any leftover rice cakes in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I make these ahead of time?

Yes, you can prepare the mixture a day prior, shape into patties, and store in the fridge until you are ready to bake them.

→ What can I serve with these rice cakes?

These rice cakes pair perfectly with a yogurt dip, salsa, or a fresh green salad.