Baked Veggie Rice Cakes

Name: Baked Veggie Rice Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 1 cup grated zucchini; 1 cup grated carrots; 1/2 cup finely chopped bell pepper; 1/4 cup chopped green onions; 1/2 cup all-purpose flour; 1 large egg; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika (optional); Olive oil spray or additional oil for greasing

Highlighted under: Wellness Collection

I absolutely love making Baked Veggie Rice Cakes, as they serve as a fantastic way to use up leftover rice and a variety of vegetables. The combination of flavors is delightful, and the texture is perfectly crispy on the outside while remaining soft on the inside. It's a quick and easy recipe that’s perfect for lunch or a light dinner, and it also makes a wholesome snack for kids. Trust me, once you try them, you'll want to experiment with different veggie combinations.

Created by

Tilda Greenwood

Last updated on 2026-01-19T22:53:34.391Z

When developing my recipe for Baked Veggie Rice Cakes, I wanted to create a dish that was not only delicious but also nutritious and versatile. I found that using leftover rice, mixed with finely chopped veggies and a bit of seasoning creates a flavorful combination that holds together beautifully. The key is to ensure the mixture is moist enough to form patties but not too wet, or they won’t crisp up as expected.

To ensure they bake evenly and achieve that perfect golden crust, I spread the rice cakes thinly on the baking sheet. This method allows for maximum surface area to crisp up in the oven. I've experimented with different vegetables, and I can confirm that adding grated zucchini and carrots not only boosts the taste but also adds a lovely color to the dish!

        Why You'll Love These Rice Cakes
        Packed with nutritious vegetables for a healthy meal.
Crispy exterior with a tender, flavorful interior.
A great way to use up leftover rice creatively.

      

Maximizing Flavor with Fresh Vegetables

Using fresh vegetables in your Baked Veggie Rice Cakes not only enhances the flavor but also boosts their nutritional value. I recommend incorporating seasonal vegetables for the best taste. For instance, in the summer, you might add corn or diced tomatoes, while spinach can be a wonderful addition in the spring. Each vegetable brings its unique texture and flavor, making your rice cakes more exciting.

Don't shy away from experimenting with herbs and spices. Fresh herbs like parsley or cilantro can add brightness, while spices like cumin or turmeric can introduce warmth. Just remember to keep the total quantity of vegetables in check; you want to maintain the right balance for the cakes to hold together during baking.

Techniques for Perfect Texture

Achieving the ideal texture is crucial for your veggie rice cakes. To ensure they are crispy on the outside while remaining tender inside, be careful not to overload the mixture with moisture-rich vegetables. Before combining your grated zucchini or any other hydrating ingredient, squeeze out excess liquid using a clean kitchen towel. This step is essential to avoid soggy cakes that won’t hold their shape.

When baking, flipping the patties halfway through is vital. This promotes even cooking and ensures both sides achieve that beautiful golden brown color. If you’re aiming for an extra crispy finish, consider broiling the cakes for the last 2-3 minutes of baking. Just keep a close eye on them to prevent burning.

Ingredients

For the Rice Cakes

2 cups cooked rice
1 cup grated zucchini
1 cup grated carrots
1/2 cup finely chopped bell pepper
1/4 cup chopped green onions
1/2 cup all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
Olive oil spray or additional oil for greasing

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Mix Ingredients

In a large bowl, combine cooked rice, grated zucchini, grated carrots, chopped bell pepper, green onions, flour, egg, salt, pepper, garlic powder, and smoked paprika. Mix well until all ingredients are evenly distributed.

Form Patties

Using your hands, form the mixture into small patties, about 2 inches in diameter and 1/2 inch thick. Place them on the prepared baking sheet, making sure to leave space between each patty.

Bake the Rice Cakes

Lightly spray the tops of the patties with olive oil spray or drizzle with a little oil, then bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through.

Serve

Once baked, remove from the oven and allow to cool slightly before serving. Enjoy your veggie rice cakes warm, with a dipping sauce of your choice!

Pro Tips

Feel free to add any extra spices or herbs you like, such as Italian seasoning or fresh herbs. These rice cakes can also be frozen
just bake them fully, let them cool, and then store in an airtight container in the freezer for up to a month. Reheat in the oven before serving for the best texture.

Storage and Make-Ahead Tips

These rice cakes can easily be made ahead of time and stored for later enjoyment. After baking, allow them to cool completely before stacking them in an airtight container. They can be kept in the refrigerator for up to 3 days, making them a convenient option for meal prep. Alternatively, if you have a larger batch, you can freeze the cooked rice cakes. Place parchment paper between layers to prevent sticking and store them in a freezer-safe bag for up to a month.

Reheating them is simple and retains their crispy texture. You can pop them in a toaster oven at 350°F (175°C) for about 10 minutes, or until heated through and crisped back up. If using a microwave, place a damp paper towel over the rice cakes and heat for about 30 seconds, but note they may lose some crispiness.

Creative Variations

Don’t hesitate to switch up the ingredients based on your preferences or what you have on hand. For a Mediterranean twist, try adding kalamata olives, feta cheese, or sun-dried tomatoes. If you’re looking for added protein, chickpeas or quinoa can be mixed in without compromising the texture. This flexibility allows you to tailor the rice cakes to your family's taste or dietary needs.

For a gluten-free option, replace all-purpose flour with gluten-free breadcrumbs or ground oats. Adjust the binding agents slightly; gluten-free options may require more moisture. Experimenting with flavors and textures not only keeps the recipe exciting but also ensures everyone can enjoy these delicious veggie rice cakes.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Broccoli, spinach, and sweet corn all work well in this recipe.

→ How do I store leftover rice cakes?

Store in an airtight container in the fridge for up to 3 days. You can also freeze them for later.

→ Can I make these vegan?

Yes! Substitute the egg with a flaxseed egg or unsweetened applesauce.

→ What sauces pair well with these rice cakes?

They taste great with yogurt sauce, marinara, or a spicy dipping sauce.