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 (white or brown); 1 cup mixed grated vegetables (carrots, zucchini, bell peppers); 1/2 cup breadcrumbs; 2 large eggs; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Fresh herbs (optional, like parsley or cilantro)

Highlighted under: Home Baking Inspiration

I love making these Baked Veggie Rice Cakes because they're a delicious way to use leftover rice and add a burst of flavor with fresh vegetables. The combination of crispy edges and a soft center makes them irresistible, and they’re perfect as a snack or light meal. As a bonus, these rice cakes are easily customizable, so I often toss in whatever veggies I have on hand. Give them a try, and you might just end up with a new favorite recipe!

Created by

Rebecca Turner

Last updated on 2026-01-15T18:45:36.260Z

When I first discovered how easy it is to make Baked Veggie Rice Cakes, I knew I had stumbled upon something special. I experimented with different combinations of vegetables and spices, ensuring that each batch brought a new taste experience. One key tip I learned is to let the mixture sit for a few minutes before shaping the cakes; this helps the flavors meld together beautifully.

These rice cakes have become a staple in my kitchen, especially on busy weeknights. I've found that using cooked brown rice adds a nutty flavor and extra nutrients, making them even more satisfying. Plus, they freeze well, so I can make a double batch and enjoy them later!

        Why You'll Love These Baked Veggie Rice Cakes
        Crispy on the outside and soft inside for the perfect texture
Packed with flavor from fresh herbs and vegetables
Quick and easy to prepare, ideal for busy weeknights

      

Making the Most of Leftover Rice

Using leftover rice is not only economical but also a practical solution to minimize food waste. It’s essential to use rice that has been refrigerated for a few hours, as this helps the grains firm up, making it easier to form patties that hold together during baking. If you're using freshly cooked rice, allow it to cool completely before mixing, or else the patties could become too mushy.

Rice is the star of this dish, providing a sturdy base. However, it's the mix of grated vegetables that elevates the flavor profile. Carrots and zucchini add moisture, while bell peppers introduce a sweet crunch. For an even more colorful and nutrient-rich option, consider adding shredded spinach or pees. Experimenting with your favorite vegetables is a fun way to customize these rice cakes.

Perfecting Your Rice Cake Texture

Achieving the ideal texture is key to these Baked Veggie Rice Cakes. For the best results, ensure that your mixture is not too dry or too wet. A good guideline is to have a sticky consistency that allows the patties to hold shape without crumbling. If your mixture feels too dry, a splash of vegetable broth or an extra egg can provide the moisture needed. Conversely, if it’s too wet, a touch more breadcrumbs can help absorb excess moisture.

Baking time can vary depending on your oven and the size of your patties. Keep an eye on them, especially during the last few minutes of baking. You want them golden brown and crispy on the edges. A visual clue to look for is a slightly firm texture and a beautiful golden color; adjust your baking time accordingly to ensure delicious results every time.

Ingredients

Gather the following ingredients to get started:

Base Ingredients

2 cups cooked rice (white or brown)
1 cup mixed grated vegetables (carrots, zucchini, bell peppers)
1/2 cup breadcrumbs
2 large eggs

Seasoning

1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh herbs (optional, like parsley or cilantro)

Mix all ingredients together in a large bowl before forming the rice cakes.

Instructions

Follow these steps to create your rice cakes:

Preheat the Oven

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

Combine Ingredients

In a large mixing bowl, combine the cooked rice, grated vegetables, breadcrumbs, eggs, garlic powder, onion powder, and season with salt and pepper.

Form Rice Cakes

Using your hands, form the mixture into small patties or cakes and place them on the prepared baking sheet.

Bake

Bake in the preheated oven for about 25 minutes, flipping halfway through, until they are golden brown and crispy.

Serve

Let them cool for a few minutes before serving. Enjoy with your favorite dipping sauce!

Serve warm and enjoy these delightful rice cakes!

Pro Tips

Feel free to experiment with different types of vegetables and seasonings to suit your taste. These rice cakes are also perfect for using up leftovers!

Customization Ideas

These rice cakes are incredibly versatile, allowing you to easily swap ingredients based on what you have available. For a spicy twist, consider adding chopped jalapeños or red pepper flakes to the mixture. If you're looking for extra protein, black beans or cooked quinoa can be great additions. For a cheesy flavor, mixing in grated cheese, like cheddar or parmesan, will elevate the overall taste and creaminess.

Don’t shy away from experimenting with different herbs. For instance, basil or dill can add unique notes of flavor. Fresh herbs, in particular, should be finely chopped and incorporated into the mixture; they’ll release their essence during baking, enhancing the overall flavor of the cakes. The key is to balance the flavors, ensuring that no single ingredient overpowers the dish.

Storage and Make-Ahead Tips

These Baked Veggie Rice Cakes can be prepared ahead of time, making them a perfect option for meal prep. Once formed, you can either refrigerate them for up to two days or freeze them for longer storage. If freezing, place them in a single layer on a baking sheet until firm, then transfer to an airtight container. They can last in the freezer for up to three months.

Reheating these rice cakes is straightforward. If they are frozen, bake them straight from the freezer at 400°F (200°C) for about 15 minutes, flipping halfway through. For refrigerated cakes, a quick reheat in the oven or toaster oven will help restore their crispy texture, ensuring they are just as delicious as when freshly made!

Questions About Recipes

→ Can I use leftover rice?

Absolutely! Leftover rice works perfectly for this recipe and saves time.

→ Are these rice cakes gluten-free?

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

→ Can I freeze the rice cakes?

Yes, they freeze well! Just ensure they're fully cooled before placing them in an airtight container.

→ What can I serve with the rice cakes?

They pair well with dips like sour cream, yogurt, or even salsa for extra flavor.