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 chopped bell peppers; 1 cup grated zucchini; 2 eggs; 1/2 cup breadcrumbs; 1/4 cup grated parmesan cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; Olive oil spray

Highlighted under: Clean Healthy Food Favorites

I love making Baked Veggie Rice Cakes, especially when I'm looking for a healthy and satisfying snack. These little delights are packed with colorful veggies and seasoned rice, creating a flavor explosion with every bite. They are incredibly quick to prepare and bake, which makes them perfect for busy weeknights. I often enjoy them alongside a fresh salad or as a standalone snack, and they always disappear fast! Their crispy exterior and tender interior make them irresistible, and they’re just as good reheated.

Created by

Ottoline Reeves

Last updated on 2026-01-19T23:29:34.648Z

Making these Baked Veggie Rice Cakes was such a delightful experience. I experimented with various vegetables from my fridge, including bell peppers and zucchini, which not only added color but also enhanced the flavors beautifully. The method of baking instead of frying keeps these treats light and healthy while ensuring a crispy finish that I absolutely love.

One tip I've found incredibly useful is to let the mixture rest for a few minutes before shaping the cakes. It makes the rice and veggies adhere better, resulting in a more cohesive cake with every bite. Trust me, once you try these, you'll want to share them with everyone!

        Why You Will Love This Recipe
        Crispy texture combined with colorful veggies
Light and healthy alternative to traditional fried snacks
Versatile recipe that adapts to whatever vegetables you have on hand

      

Techniques for Perfect Rice Cakes

To achieve the ideal texture for your Baked Veggie Rice Cakes, it's crucial to ensure your rice is well-cooked but not overly mushy. Sticky rice can make it difficult for the cakes to hold together, so aim for grains that are slightly firm. If using leftover rice, allow it to cool fully in the refrigerator, as this can help the cakes maintain their shape when formed.

When mixing the ingredients, be careful not to overwork the mixture. Over-mixing can lead to a tough texture. You want to combine the ingredients just enough so that everything is evenly distributed without losing the lightness that makes these cakes enjoyable. A gentle fold will help maintain that perfect balance.

Flavor Variations and Additions

Feel free to customize your rice cakes by adding herbs and spices according to your preferences. Fresh parsley, cilantro, or basil can elevate the flavor profile significantly. Additionally, consider incorporating a bit of shredded cheese or cooked protein, like finely chopped chicken or beans, to enhance the nutritional value and taste of your cakes.

If you want more spice, try adding diced jalapeños or red pepper flakes. Conversely, if you're cooking for kids or those who prefer milder flavors, omit strong spices and add a pinch of sugar for a hint of sweetness. The beauty of this recipe is its adaptability, allowing you to use what you have on hand.

Ingredients

Gather these ingredients for your delicious veggie rice cakes:

Ingredients

2 cups cooked rice
1 cup grated carrots
1 cup chopped bell peppers
1 cup grated zucchini
2 eggs
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
Olive oil spray

Make sure all ingredients are well-prepared before beginning the recipe.

Instructions

Follow these simple steps to make your veggie rice cakes:

Prepare the Mixture

In a large bowl, combine the cooked rice, grated carrots, chopped bell peppers, grated zucchini, eggs, breadcrumbs, parmesan cheese, salt, black pepper, garlic powder, and paprika. Mix well until everything is evenly combined.

Form the Cakes

Using your hands, shape the mixture into small patties, about 2-3 inches in diameter. Make sure they are compact to hold together during baking.

Bake the Cakes

Preheat the oven to 400°F (200°C). Lightly spray a baking sheet with olive oil. Place the formed rice cakes on the sheet and spray the tops lightly with more olive oil. Bake for 25 minutes or until golden brown and crispy.

Serve

Once baked, remove from the oven and let them cool for a couple of minutes. Serve warm, and enjoy with your favorite dipping sauce or a salad on the side!

Enjoy your freshly made baked veggie rice cakes!

Pro Tips

Experiment with different vegetables and spices to customize your rice cakes to your taste. Adding herbs like parsley or basil can also enhance the flavor significantly. For a vegan version, replace eggs with flaxseed meal mixed with water.

Storage and Reheating Tips

These Baked Veggie Rice Cakes store well, making them a perfect meal prep option. Allow the cakes to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to five days. If you'd like to keep them longer, consider freezing them. Layer the cakes between parchment paper in a freezer bag to prevent sticking, and they can last for about three months.

To reheat, preheat your oven to 375°F (190°C). Place the rice cakes on a baking sheet lined with parchment paper, and heat for about 10-15 minutes until warmed through and crispy again. Alternatively, you can use an air fryer for a quicker option—just a few minutes at 350°F (175°C) will do the trick.

Serving Suggestions

Baked Veggie Rice Cakes make an excellent snack or side dish. Serve them with hummus, tzatziki, or a spicy salsa for dipping to elevate your snacking experience. A fresh salad with a tangy vinaigrette pairs beautifully, balancing the dense textures of the rice cakes with a crisp freshness that enhances the meal.

For a more substantial meal, serve the rice cakes as a main dish alongside grilled chicken or fish. They also work wonderfully in a lunchbox—just pack them with some carrot sticks and a small container of your favorite dipping sauce for a complete meal on the go.

Questions About Recipes

→ Can I use leftover rice for this recipe?

Absolutely! Leftover rice works perfectly for making these cakes.

→ How can I store the leftover rice cakes?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I freeze the rice cakes?

Yes, you can freeze them before baking. Just make sure to separate them with parchment paper in the freezer.

→ What dipping sauces pair well with these rice cakes?

They go wonderfully with hummus, tzatziki, or a spicy aioli!