Baked Veggie Rice Cakes

Name: Baked Veggie Rice Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 cakes
Ingredients: 2 cups cooked rice; 1 cup grated carrots; 1 cup grated zucchini; 1/2 cup chopped green onions; 1/2 cup all-purpose flour; 2 large eggs; 1 teaspoon garlic powder; Salt and pepper to taste; Oil for greasing the baking sheet

Highlighted under: Fast Easy Meals Favorites

I love whipping up these Baked Veggie Rice Cakes for a quick and nutritious snack. Packed with colorful vegetables and bursting with flavor, these rice cakes are the perfect way to use up leftover rice. Not only are they easy to prepare, but they also make for a delightful addition to any meal or a stand-alone treat. Plus, I can customize them based on what I have on hand, making them a versatile option for everyone in my family!

Created by

Ottoline Reeves

Last updated on 2026-01-15T12:59:36.410Z

When I first made these Baked Veggie Rice Cakes, I was amazed at how easy it was to transform a simple batch of leftover rice into something delightful and satisfying. Using a combination of grated carrots, zucchini, and a hint of garlic for flavor, I found that they hold together beautifully without the need for frying. It’s the perfect solution for a filling snack or light meal that doesn’t take hours to prepare!

After several attempts, I perfected the balance of ingredients and cooking times. The trick I discovered was to let the mixture chill for a bit before shaping them into cakes. This helps them firm up, ensuring they won’t fall apart while baking, and also allows the flavors to develop further. The end result is a crispy outside with a tender, flavorful bite on the inside.

        Why You Will Love These Rice Cakes
        Healthy and nutritious, packed with fiber and vitamins
Customizable with your favorite veggies
Crispy on the outside, soft on the inside

      

Choosing the Right Vegetables

While the recipe calls for carrots and zucchini, you can easily swap in other vegetables based on what you have available. Bell peppers, spinach, or even mashed sweet potatoes can bring new flavors and textures. Just be mindful of the moisture content; for watery vegetables, like spinach, make sure to sauté them lightly to remove excess water beforehand. This prevents the rice cakes from becoming soggy.

Grating your vegetables not only ensures they mix easily into the rice but also helps them cook evenly. If you prefer chunkier textures, consider dicing your vegetables instead, but note that this may require a longer baking time to ensure everything is cooked through. I often experiment with different combinations to keep things exciting during meal prep.

Perfecting the Texture

Getting the right balance of crispiness and softness in your rice cakes is essential. The outer layer should turn golden brown, while the inside remains tender. If you find that your cakes aren't browning as expected, try adjusting your oven temperature slightly higher towards the end of baking, but monitor closely to avoid burning.

Additionally, ensuring you form the rice cakes evenly is key. Use an ice cream scoop for consistent sizes, which helps them cook uniformly. If you prefer a crunchier texture, you can also flip them halfway through the baking time to crisp both sides—just be gentle to prevent them from breaking apart.

Storage and Serving Suggestions

These rice cakes can be made ahead of time, making them a perfect meal prep option. Once they have cooled, you can store them in an airtight container in the refrigerator for up to four days. If you want to keep them longer, consider freezing the uncooked mixture. Just portion it out and freeze before shaping; then, bake directly from frozen, adding a few extra minutes to the cooking time. You’ll have a quick snack ready whenever hunger strikes!

For serving, these cakes pair wonderfully with a variety of dipping sauces like tzatziki or sweet chili sauce. I love serving them alongside a fresh salad for a wholesome meal, or as finger food at parties. They’re not just snacks; they can easily be a centerpiece of a vibrant lunch or dinner!

Ingredients

For the Rice Cakes

2 cups cooked rice
1 cup grated carrots
1 cup grated zucchini
1/2 cup chopped green onions
1/2 cup all-purpose flour
2 large eggs
1 teaspoon garlic powder
Salt and pepper to taste
Oil for greasing the baking sheet

Instructions

Steps

Prepare the Mixture

In a large mixing bowl, combine the cooked rice, grated carrots, grated zucchini, chopped green onions, flour, eggs, garlic powder, salt, and pepper. Mix well until fully combined.

Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for about 15 minutes to help it firm up.

Shape the Cakes

Preheat your oven to 400°F (200°C). Once chilled, scoop about 1/4 cup of the mixture and form it into a cake shape. Repeat until all mixture is used.

Bake

Place the shaped cakes on a greased baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy.

Serve

Let the cakes cool for a few minutes before serving. Enjoy them warm or at room temperature, on their own or with your favorite dipping sauce.

Enjoy Your Snack!

Pro Tips

For added flavor, try mixing in some cheese or herbs. You can also experiment with different vegetables like bell peppers or spinach for variety.

Ingredient Substitutions

If you're looking for gluten-free options, substitute all-purpose flour with a blend of almond flour or oat flour. These alternatives can provide similar binding properties while catering to dietary restrictions. Adjusting the amount may be necessary; start with a 1:1 ratio and add as needed based on the consistency of the mixture.

For the eggs, a flaxseed meal can be used as a binding agent. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 10 minutes until it thickens, mimicking the texture of an egg. This swap works well for vegans without compromising the integrity of these rice cakes.

Troubleshooting Tips

Should your rice cakes fall apart during baking, it’s likely due to insufficient binding from the eggs or flour. To rectify this, you might increase the amount of flour slightly or add another egg to help the mixture hold together better.

If the cakes feel overly dense, consider reducing the amount of rice slightly and adding a bit more vegetable to lighten the texture. Each component plays a crucial role, and slight tweaks can lead to significant improvements.

Flavor Enhancements

Experimenting with seasonings can elevate your rice cakes to new heights. Adding fresh herbs such as basil or parsley can bring brightness, while spices like paprika or chili powder contribute warmth and depth. You can also incorporate cheese, such as feta or mozzarella, for an extra layer of flavor and creaminess.

Introducing a drizzle of soy sauce or honey on top just before serving can enhance the overall taste experience. If you're aiming for a more exotic flair, a sprinkle of sesame seeds or crushed nuts can provide an appealing crunch and healthy fats.

Questions About Recipes

→ Can I make these rice cakes in advance?

Yes, you can prepare the mixture ahead of time and refrigerate it. Just be sure to shape and bake them when ready to serve.

→ Can I freeze baked rice cakes?

Absolutely! Let them cool completely, then freeze in an airtight container for up to 3 months. Reheat in the oven before serving.

→ What can I serve with these rice cakes?

They are great on their own, but pair well with dip like tzatziki, salsa, or even a spicy mayo for a kick!

→ Are these rice cakes gluten-free?

To make them gluten-free, substitute all-purpose flour with a gluten-free flour blend.