Baked Veggie Rice Cakes

Name: Baked Veggie Rice Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 1 cup grated zucchini; 1/2 cup grated carrots; 1/2 cup finely chopped bell pepper; 1/4 cup chopped green onions; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 eggs; Salt and pepper to taste; Olive oil for brushing

Highlighted under: Oven Favorites

I love making these Baked Veggie Rice Cakes as a healthy snack or a light meal. They're not only flavorful but also packed with nutrients, making them perfect for any time of day. The beauty of this recipe is its versatility; you can customize the vegetables based on what you have on hand. Each bite delivers a satisfying crunch that pairs beautifully with a dollop of yogurt or a spicy dipping sauce. Trust me, once you try these, you'll want to add them to your weekly rotation!

Created by

Arabelle Finch

Last updated on 2026-01-21T22:05:34.878Z

When I first experimented with these Baked Veggie Rice Cakes, I was surprised by how much flavor I could pack into them using just a handful of ingredients. I decided to use a mix of zucchini, carrots, and bell peppers to create a colorful and tasty dish that could appeal to everyone in the family. Baking them instead of frying made them healthier without sacrificing the delightful crispy texture.

One of my favorite tips is to let the mixture sit for a few minutes before forming the cakes. This allows the rice to absorb some moisture and becomes easier to shape. Plus, it ensures that each cake holds together well while baking, so you end up with perfectly formed treats every time!

        Why You'll Love These Baked Veggie Rice Cakes
        Crispy outside coupled with a tender veggie-filled center
Nutritious ingredients that make snacking guilt-free
Easy to customize with your favorite vegetables

      

Perfecting Your Rice Cakes

The key to achieving the perfect texture in these Baked Veggie Rice Cakes lies in the rice you use. Day-old rice or cold, cooked rice works best, as it holds its shape and texture better than freshly cooked rice. If you must use fresh rice, be sure to let it cool completely before mixing with the other ingredients. This allows the grains to firm up, preventing your cakes from becoming too mushy during baking.

When mixing the ingredients, avoid over-mixing, which can lead to dense cakes. Gently fold the vegetables into the rice mixture until everything is well combined. This helps retain the lightness of your cakes. Watch for a uniform consistency throughout; however, it’s okay if some visible veggie bits peek through, as they’ll add delightful bursts of flavor once baked.

Baking Tips and Techniques

For added crispiness, you might consider utilizing a broiler for the last few minutes of baking. After the cakes have reached golden perfection, switch on the broiler, keeping a close eye on them to avoid burning. This method gives your rice cakes a deliciously charred exterior that enhances their flavor profile. Just remember, they only need a couple of minutes under the broiler to achieve that golden finish.

If you're worried about sticking, ensure you properly grease the parchment paper or even consider using a silicone baking mat. This not only prevents sticking but also aids in achieving an even cook on the bottoms of your cakes. Keeping them evenly spaced on the baking sheet promotes proper air circulation, allowing them to crisp up nicely all around.

Ingredients

Gather these ingredients to make your Baked Veggie Rice Cakes!

Ingredients

2 cups cooked rice
1 cup grated zucchini
1/2 cup grated carrots
1/2 cup finely chopped bell pepper
1/4 cup chopped green onions
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 eggs
Salt and pepper to taste
Olive oil for brushing

Make sure to prepare all your ingredients before you start mixing!

Instructions

Follow these simple steps to whip up your Baked Veggie Rice Cakes.

Preheat Oven

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

Mix Ingredients

In a large bowl, combine the cooked rice, zucchini, carrots, bell pepper, green onions, breadcrumbs, cheese, and eggs. Season with salt and pepper, then mix well until all ingredients are fully incorporated.

Form Cakes

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

Bake

Brush the tops of the patties lightly with olive oil and bake for 25-30 minutes or until they are golden brown and crispy.

Serve

Remove from the oven and let cool slightly. Serve warm with yogurt or your favorite dipping sauce.

Your delicious Baked Veggie Rice Cakes are now ready to enjoy!

Pro Tips

For extra flavor, try adding herbs like parsley or basil to the rice mixture. If you're looking for a gluten-free option, substitute breadcrumbs with ground oats.

Storage and Make-Ahead Tips

These Baked Veggie Rice Cakes store well, making them a fantastic option for meal prep. After baking, allow the cakes to cool completely on a wire rack to prevent steam from making them soggy. Store in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cakes; just layer them between parchment paper to avoid sticking, and place them in a freezer-safe bag. They’ll last for about a month in the freezer.

When you're ready to enjoy your frozen cakes, simply reheat them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, for a quick snack, you can microwave them for about 1-2 minutes, but note that this method may result in slightly softer textures.

Ingredient Variations and Substitutions

Feel free to mix and match vegetables according to what's in season or what you have on hand. For instance, grated sweet potatoes, finely chopped spinach, or even corn can replace the zucchini and carrots, offering different flavors and textures. If you're looking to add protein, consider folding in some cooked quinoa or black beans, which will also contribute to the nutritional value.

For a dairy-free version, you can omit the Parmesan cheese entirely or substitute it with nutritional yeast or a dairy-free cheese blend. If you need these rice cakes to be gluten-free, be sure to use gluten-free breadcrumbs. This flexibility allows you to create a version that meets your dietary needs while still delivering on taste and texture.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used, but make sure to thaw and drain them well before mixing.

→ How can I store the leftovers?

Store the leftover rice cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet.

→ Can I make these in advance?

Absolutely! You can prepare the mixture a day ahead and form the patties when ready to bake.

→ What sauce do you recommend for serving?

A simple yogurt sauce with herbs or a spicy chili sauce pairs wonderfully with these rice cakes!