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: 1 cup cooked brown rice; 1 cup mixed chopped vegetables (bell peppers, carrots, spinach); 1/4 cup grated cheese (optional); 1/4 cup breadcrumbs; 1 egg, beaten; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp pepper; 1 tbsp olive oil

Highlighted under: Everyday Baking Collection

I absolutely love how versatile and satisfying these Baked Veggie Rice Cakes are! They are perfect for a quick lunch, a snack, or even as a light dinner. Packed with fresh vegetables, herbs, and a touch of spices, they are a healthier alternative to traditional rice cakes. Plus, the baking method allows them to develop a delightful crispness while keeping the inside tender. It's a joy to see how well these flavors blend together, making every bite a delightful experience. Let's dive into the kitchen and whip up a batch of these delicious treats!

Created by

Rachel Green

Last updated on 2026-01-15T14:09:35.711Z

Growing up, my family would often make rice cakes, but I wanted to add my own twist. I started experimenting with various veggies and spices, which led to this mouthwatering version. The great thing about these cakes is that you can customize them based on your favorite ingredients or what you have on hand. I've found that using a mix of colorful bell peppers and spinach not only boosts the taste but also enhances the visual appeal.

One of my favorite tips is to let the mixture rest before shaping the cakes. This allows the rice to soak up all the flavors from the veggies and spices. It makes a noticeable difference in the taste and texture. I promise these baked veggie rice cakes will be a hit at your next gathering, and you'll love how easy they are to prepare.

        Why You'll Love These Baked Veggie Rice Cakes
        Crispy on the outside and tender on the inside
Packed with nutritious vegetables for a healthy bite
Customizable with your favorite ingredients and spices
Perfect for meal prep or a quick snack

      

Mastering the Texture

The key to achieving a delicious contrast in your Baked Veggie Rice Cakes lies in how you cook the rice and prepare the mixture. Use slightly overcooked brown rice to create a stickier base; this helps the cakes hold together as they bake. The moisture content from the rice, along with the beaten egg, acts as a binding agent, ensuring your rice cakes don’t crumble apart. For the best results, allow the rice to cool before mixing it with the other ingredients, which helps maintain its integrity.

When shaping the rice cakes, be sure not to pack them too tightly. This technique will help them maintain a tender interior while still crisping up nicely on the outside during baking. If you find the mixture is too loose, a few extra breadcrumbs can help to firm them up without compromising on flavor.

Ingredient Adjustments

Feel free to get creative with the vegetables in this recipe. While the suggested bell peppers, carrots, and spinach provide a vibrant and nutritious blend, your favorite seasonal vegetables can also shine here. Zucchini, corn, or broccoli would work beautifully and add different textures. Just make sure to chop them finely to maintain a consistent pattie shape and even cooking.

For those who are dairy-free, skip the cheese or substitute it with a plant-based cheese that melts well. You can also consider flaxseed meal mixed with water as an egg alternative to bind the cakes, making them vegan-friendly. Simply mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes to thicken up before adding it to your mixture.

Ingredients

Gather these ingredients to make your rice cakes:

For the Rice Cakes

1 cup cooked brown rice
1 cup mixed chopped vegetables (bell peppers, carrots, spinach)
1/4 cup grated cheese (optional)
1/4 cup breadcrumbs
1 egg, beaten
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Combine all ingredients in a bowl and mix well before shaping.

Instructions

Follow these steps to create your baked veggie rice cakes:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.

Mix the Ingredients

In a large bowl, combine the cooked rice, chopped vegetables, cheese (if using), breadcrumbs, beaten egg, garlic powder, salt, and pepper. Mix until well combined.

Shape the Rice Cakes

Using your hands, form the mixture into small patties, about 2 inches in diameter. Place them on the prepared baking tray.

Bake the Cakes

Drizzle the formed rice cakes with olive oil and bake for about 25 minutes, or until golden brown on the outside.

Serve and Enjoy

Let the cakes cool slightly before serving. Enjoy them warm as they are or with your favorite dipping sauce.

These rice cakes pair wonderfully with a fresh salad or a side of yogurt dip.

Pro Tips

Feel free to experiment with different vegetables and spices to suit your taste. These rice cakes also freeze well, making them perfect for meal prep!

Storage and Reheating

These Baked Veggie Rice Cakes are great for meal prep! You can store them in an airtight container in the refrigerator for up to four days. If you’d like to keep them longer, consider freezing them. Place the cooled rice cakes in a single layer on a baking tray and freeze until solid, then transfer them to a freezer bag. They can be stored for up to three months. When you're ready to enjoy, simply thaw in the fridge overnight and reheat in the oven at 375°F (190°C) for about 10-15 minutes.

To reheat from frozen, just pop them directly in a preheated oven. This will help retain their crispiness. Adjust your timing as necessary, as frozen cakes may take an additional 5 minutes or so to warm through properly. Always check for a hot center to ensure they’re fully reheated.

Serving Suggestions

These rice cakes shine as a stand-alone snack or can easily be paired with a variety of dips and side dishes. A tangy yogurt-based sauce or a zesty salsa brings wonderful freshness that complements the earthiness of the rice cakes. Alternatively, a drizzle of tahini or a sprinkle of fresh herbs can elevate the flavor profile even further.

If you're looking to make this recipe a part of a more substantial meal, consider serving them with a light salad. A refreshing cucumber-tomato salad with a lemon vinaigrette complements the savory flavors beautifully and adds an extra crunch. The balance of warmth from the rice cakes and the chilled salad creates a pleasant contrast for a delightful dining experience.

Questions About Recipes

→ Can I use leftover rice?

Absolutely! Leftover rice works perfectly in this recipe.

→ How can I make these vegan?

You can substitute the egg with a flaxseed meal mixture or applesauce to bind the ingredients.

→ What if my mixture is too wet?

If the mixture seems too wet, add more breadcrumbs until you reach the desired consistency.

→ Can I bake these instead of frying?

Yes! Baking is a healthier option and gives the cakes a nice crispy texture.