Baked Veggie Rice Cakes

Name: Baked Veggie Rice Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked rice (white or brown); 1 cup grated zucchini; 1 carrot, grated; 1/2 bell pepper, finely chopped; 2 green onions, chopped; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese (optional); 1 large egg; Salt and pepper to taste; Olive oil spray

Highlighted under: Oven Planning

I love making Baked Veggie Rice Cakes because they’re a delicious way to use leftover rice and pack in some veggies. Whenever I have carrots, zucchini, or bell peppers that need to be used, I turn them into these delightful cakes. They are crispy on the outside, fluffy on the inside, and can be enjoyed as a snack, appetizer, or main dish. Plus, they’re simple to prepare and customizable based on what you have on hand. Trust me, once you try these, they will become a staple in your kitchen!

Created by

Violet Kingsley

Last updated on 2026-01-21T22:45:34.856Z

When I first experimented with Baked Veggie Rice Cakes, I was amazed at how versatile they could be. I started with some leftover rice and a mix of colorful vegetables from my fridge, reaching for whatever I had on hand. The result was a batch of cakes that not only delighted our taste buds but also made my kitchen smell incredible!

I've learned that the key is to ensure your veggies are finely chopped, which allows for a better texture and even cooking. Plus, baking instead of frying keeps them light and airy. You can serve these with a tangy yogurt dip that complements their flavor beautifully.

        Why You Will Love This Recipe
        Crispy texture that contrasts beautifully with soft rice
A nutritious way to sneak in veggies for both kids and adults
Easily customizable with whatever ingredients you have
Great for meal prep or as a snack on the go

      

Why Ingredients Matter

The star of these Baked Veggie Rice Cakes is the rice. Using leftover rice not only saves time but also gives the cakes a fluffy texture. Opt for short-grain rice if you prefer a stickier consistency, which helps the cakes hold together better. If using brown rice, keep an eye on the moisture level; it can be dryer than white rice. This versatility allows the dish to be flexible while prioritizing leftover ingredients.

Vegetables play a crucial role in adding moisture and flavor. Zucchini, for instance, brings a subtle sweetness and moisture, preventing the cakes from becoming too dry. Carrots add a hint of earthiness and color, while bell peppers introduce a slight crunch. Feel free to swap in seasonal vegetables, like spinach or sweet potatoes, to keep the flavors interesting and adapt to your pantry.

Perfecting the Texture

Achieving that crispy exterior is essential for a satisfying bite. After shaping the patties, be sure to pat them down slightly to ensure they cook evenly. The olive oil spray not only adds flavor but also promotes browning. If your patties are not crisping up as expected, consider broiling them for the last few minutes of baking. Just keep a close eye to prevent burning—this can take as little as 2-3 minutes.

If you find the mixture too wet, you can compensate by adding more breadcrumbs or letting it sit for a few minutes before shaping. This resting period allows the breadcrumbs to absorb any excess moisture, resulting in a more manageable mixture. If you prefer a vegan version, substitute the egg with a flaxseed meal mixture (1 tablespoon of flaxseed meal combined with 3 tablespoons of water, rested until gelatinous).

Serving Suggestions and Storage

These Baked Veggie Rice Cakes are incredibly versatile! They can be served warm as a delightful appetizer or paired with salad for a light lunch. I love them with a spicy dipping sauce, like sriracha mayo or a cool yogurt dip, which balances their crispy texture perfectly. You can also top them with avocado slices or serve with a side of hummus for a complete snack experience.

For meal prep, store leftover rice cakes in an airtight container in the fridge for up to three days. They can also be frozen—just layer them with parchment paper to prevent sticking, and freeze for up to a month. Reheat in the oven at 375°F (190°C) for about 10-15 minutes, or until warmed through and crispy again. This makes them perfect for quick lunches or last-minute snacks.

Ingredients

Gather these ingredients to whip up your Baked Veggie Rice Cakes:

Ingredients

2 cups cooked rice (white or brown)
1 cup grated zucchini
1 carrot, grated
1/2 bell pepper, finely chopped
2 green onions, chopped
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1 large egg
Salt and pepper to taste
Olive oil spray

With these ingredients ready, you can proceed to cook!

Instructions

Follow these simple steps to make your veggie rice cakes:

Mix the Ingredients

In a large bowl, combine the cooked rice, grated zucchini, carrot, bell pepper, green onions, breadcrumbs, Parmesan cheese, and the egg. Season with salt and pepper. Mix until everything is well combined.

Shape the Cakes

Using your hands, form the mixture into small patties about 2-3 inches wide and 1 inch thick. Place them on a baking sheet lined with parchment paper.

Bake

Preheat your oven to 400°F (200°C). Lightly spray the patties with olive oil. Bake for about 20-25 minutes or until they are golden brown and crispy on the outside.

Serve

Let the rice cakes cool slightly before serving. They can be enjoyed warm or at room temperature, and pair well with your favorite dipping sauce.

Enjoy your delicious Baked Veggie Rice Cakes!

Pro Tips

For added flavor, try mixing in some herbs like parsley or basil. You can also substitute the egg with a flax egg to make it vegan.

Cooking Tips

When mixing your ingredients, ensure that the vegetables are thoroughly grated. This helps distribute their flavors evenly throughout the rice cakes, eliminating any unwanted chunks. Additionally, don’t hesitate to add herbs like parsley or basil for an aromatically fresh flavor—chop finely to mix through smoothly.

The baking time is crucial: keep an eye on your cakes during the last 5 minutes of cooking. They should be golden brown on the edges and firm to the touch. If they seem soft, they likely need additional time. To check doneness, use a spatula to gently lift one patty; it should hold its shape.

Variations to Try

Want to change up the flavor profile? Consider adding spices such as paprika, cumin, or Italian seasoning. This gives your rice cakes an entirely new identity. You could also experiment with different cheeses, like crumbled feta for a Mediterranean twist or cheddar for a sharper flavor.

For a heartier option, add cooked protein such as shredded chicken, tofu, or chickpeas to the mixture. This not only makes the cakes more filling but also introduces an additional layer of flavor. Just ensure that any added ingredients are finely chopped so they blend well with the rice and vegetables.

Questions About Recipes

→ Can I use leftover rice?

Absolutely! Leftover rice works perfectly and is a great way to reduce waste.

→ How do I make these vegan?

You can substitute the egg with a flax egg. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes.

→ Can I freeze the rice cakes?

Yes! Once cooled, place them in an airtight container and freeze. They can be reheated in the oven or microwave.

→ What dipping sauce pairs well with these?

A simple yogurt dip or a spicy sriracha mayo goes wonderfully with these rice cakes.