Baked Veggie Rice Cakes

Name: Baked Veggie Rice Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cakes
Ingredients: 2 cups cooked rice; 1 cup grated zucchini; 1 cup chopped spinach; 1/2 cup grated carrots; 1/2 cup chopped onion; 2 eggs; 1/2 cup breadcrumbs; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 tablespoon olive oil

Highlighted under: Simple Food

I love making Baked Veggie Rice Cakes as a nutritious snack for any time of the day. They are not only incredibly easy to prepare, but they also allow me to sneak in various vegetables into my meals, making them perfect for my family. The combination of rice and veggies creates a satisfying bite, and I enjoy experimenting with different flavor combinations. Whether I serve them as appetizers or pack them for lunch, these rice cakes are always a hit, and I can customize them according to the ingredients I have on hand.

Created by

Yasmin Thornton

Last updated on 2026-01-19T23:29:35.135Z

When I first tried making these Baked Veggie Rice Cakes, I wasn't sure how they would turn out. I used leftover rice and some wilted vegetables from my fridge, and to my surprise, they baked up beautifully! The key to achieving a crispy exterior is to ensure the mixture is well-combined and not too wet.

Another tip I discovered is to allow the cakes to cool slightly before serving; this helps them firm up and makes them easier to handle. They also freeze wonderfully, so I often make a double batch to enjoy later with different dipping sauces.

        Why You'll Love This Recipe
        Healthy and customizable with your favorite vegetables
Crispy on the outside, tender on the inside
Perfect for snacking or meal prep

      

Texture and Flavor Profile

One of the defining features of these Baked Veggie Rice Cakes is their delightful texture. The crispy exterior forms a satisfying contrast to the tender inside, which is infused with the flavors of the vegetables. The zucchini adds moisture and softness, while the breadcrumbs lend a crunch. When baking, ensure the rice cakes turn a rich golden color, which indicates they are perfectly crisped on the outside without sacrificing the softness inside.

The combination of garlic powder and onion spices up the rice cakes without overpowering the natural flavors of the vegetables. If you prefer a more pronounced flavor profile, consider adding fresh herbs like dill or parsley to the mixture. Dried herbs can also be beneficial; just keep in mind that fresh herbs may provide a better taste and fragrance than dried ones.

Ingredient Substitutions

This recipe is incredibly versatile when it comes to vegetable choices. If you don't have zucchini, you can use grated sweet potatoes or even finely chopped bell peppers. For those avoiding eggs, flaxseed meal mixed with water can serve as an excellent binding agent. About one tablespoon of flaxseed meal combined with three tablespoons of water can substitute for one egg. Just make sure to let it sit for a few minutes until it thickens before adding it to the mixture.

Keep in mind the moisture content of the vegetables you choose. If opting for wetter vegetables like fresh tomatoes, it's wise to squeeze out excess moisture to prevent the mixture from becoming too runny, which can affect the binding. Using a mix of vegetables with different textures will make for a more interesting bite, enhancing both flavor and the overall experience.

Storage and Serving Suggestions

These rice cakes store remarkably well. Once cooled, they can be kept in an airtight container in the refrigerator for up to about 4 days, making them a fantastic meal prep option. If you want to make them ahead of time, consider freezing the uncooked patties. Simply shape them, place them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, there’s no need to thaw; just bake them an additional 5-10 minutes until golden.

For serving, these rice cakes pair wonderfully with dips. A simple yogurt-based dip or hummus can enhance the savory flavors and add moisture. They also make for a hearty addition to a salad or can be enjoyed alongside a fresh salsa for a refreshing kick. Feel free to mix and match according to your taste preferences; the goal is to enjoy these customizable snacks in a way that satisfies your cravings!

Ingredients

Gather the following ingredients to make these delicious Baked Veggie Rice Cakes:

For the Rice Cakes

2 cups cooked rice
1 cup grated zucchini
1 cup chopped spinach
1/2 cup grated carrots
1/2 cup chopped onion
2 eggs
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil

Make sure all vegetables are finely chopped to ensure even cooking.

Instructions

Follow these steps to create your Baked Veggie Rice Cakes:

Preheat the Oven

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

Mix Ingredients

In a large bowl, combine the cooked rice, grated zucchini, chopped spinach, grated carrots, chopped onion, eggs, breadcrumbs, salt, pepper, and garlic powder. Mix until everything is thoroughly combined.

Form the Cakes

Using your hands, form the mixture into small patties or cakes, about 2 to 3 inches in diameter.

Bake

Place the formed rice cakes on the prepared baking sheet. Brush the tops lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.

Serve

Allow the rice cakes to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.

These rice cakes can also be frozen for later use. Just reheat in the oven when needed!

Pro Tips

Experiment with different vegetables and spices to customize your rice cakes. Leftover roasted vegetables also work great in this recipe.

Cooking Technique Tips

To achieve an even crispiness, make sure your baking sheet is properly prepped with parchment paper. This not only prevents sticking but also allows for easier flipping. When flipping the rice cakes halfway through baking, use a spatula and be gentle to keep them intact. If you find they’re sticking to the parchment, a light spray of non-stick cooking spray can help alleviate that issue.

Another technique to enhance texture is to partially chill the mixture before forming the patties. Refrigerating for 15-20 minutes helps the ingredients set, making it easier to mold into uniform shapes that hold together better while cooking. This is especially helpful when working with moist vegetables.

Scaling the Recipe

Scaling up this recipe is straightforward, and it’s perfect for gatherings or meal prepping. Simply multiply the ingredient quantities by the number of servings needed. However, be mindful that if you're using a single baking sheet, you may need to bake in batches to ensure even cooking and browning. If using multiple baking sheets, rotate them halfway through to ensure uniform cooking across all cakes.

If you're looking to scale down, consider making mini versions of the rice cakes, about 1 inch in diameter. These bite-sized cakes are great for appetizers and will cook more quickly, needing only about 12-15 minutes in the oven. Keep a close watch on them to prevent burning.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, brown rice can be used for a healthier option, but cooking times may vary.

→ Are these rice cakes gluten-free?

You can make them gluten-free by using gluten-free breadcrumbs.

→ How do I store leftovers?

Store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.

→ Can I make these vegan?

Yes! Replace the eggs with flaxseed meal and water or a store-bought egg substitute.