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; 1 cup grated carrots; 1 cup finely chopped bell peppers; 1/2 cup green onions, sliced; 1/4 cup parsley, chopped; 2 eggs, beaten; 1/2 cup breadcrumbs; 1/2 teaspoon garlic powder; Salt and pepper to taste; Olive oil spray

Highlighted under: Baking & Desserts

I love making Baked Veggie Rice Cakes because they transform humble ingredients into a delightful dish. The combination of rice, fresh vegetables, and spices creates a flavorful bite that is perfect for a snack or light meal. Plus, baking instead of frying keeps the cakes light and healthy. They’re also a great way to use up leftover rice and veggies from the fridge, making them a versatile option for any occasion. Trust me, once you try these, they’ll quickly become a family favorite!

Created by

Ruby Lawson

Last updated on 2026-01-15T13:04:38.503Z

When I first experimented with these Baked Veggie Rice Cakes, I was amazed at how simple ingredients could come together so beautifully. Cooking the rice beforehand allows it to soak up all the flavors from the veggies and herbs, leading to a moist and delicious cake. I decided to add a mix of colorful vegetables to not only enhance the flavor but also make the dish visually appealing.

One of the key tips I discovered was to let the mixture rest for a few minutes before forming the cakes. This allows the rice to firm up slightly, making it easier to shape them without crumbling apart. By baking instead of frying, I also created a delightful crispy exterior while keeping the inside tender!

        Why You Will Love This Recipe
        Crispy exterior with a soft and flavorful inside
Packed with nutrients from fresh vegetables
Versatile, can be enjoyed warm or cold
Perfect for meal prep or quick snacks

      

The Role of Fresh Vegetables

Using fresh vegetables in these Baked Veggie Rice Cakes not only enhances the flavor but also boosts their nutritional profile. Each vegetable contributes its unique characteristics: carrots add sweetness and moisture, bell peppers contribute crunch and a slight bitterness, while green onions provide a mild sharpness. Feel free to experiment with other veggies, like zucchini or spinach, but be sure to chop them finely to maintain the cake's structure.

For the best texture, ensure that any vegetables you use are adequately dried. Excess moisture can lead to soggy cakes, so if you're using watery vegetables, such as zucchini, I recommend squeezing out the excess liquid before mixing them into the batter.

Perfecting the Baking Technique

Baking these rice cakes rather than frying is key to keeping them light and healthy while still achieving that satisfying crunch. When placing the patties on the baking sheet, make sure to leave some space between them to allow for even air circulation, which promotes crispy edges. Spraying the tops with olive oil also helps achieve a golden color and crispy texture without the need for frying.

Keep an eye on the cakes during the last few minutes of baking. They are done when the edges are golden brown and the tops are firm to the touch. If you want an extra crispy finish, you can broil them for the last 1-2 minutes but watch carefully to prevent burning!

Ingredients

Gather the following ingredients to make these delicious veggie rice cakes.

For the Rice Cakes

2 cups cooked rice
1 cup grated carrots
1 cup finely chopped bell peppers
1/2 cup green onions, sliced
1/4 cup parsley, chopped
2 eggs, beaten
1/2 cup breadcrumbs
1/2 teaspoon garlic powder
Salt and pepper to taste
Olive oil spray

Make sure to adjust the seasoning according to your taste preferences.

Instructions

Follow these steps to create your delicious baked veggie rice cakes.

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine Ingredients

In a large bowl, mix together the cooked rice, grated carrots, bell peppers, green onions, parsley, beaten eggs, breadcrumbs, garlic powder, salt, and pepper until well combined.

Form the Cakes

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

Bake the Cakes

Spray the tops lightly with olive oil and bake in the preheated oven for 20-25 minutes, flipping halfway through until golden and crispy.

Let the rice cakes cool slightly before serving. Enjoy them warm or cold!

Pro Tips

Feel free to experiment with your favorite vegetables or add herbs for extra flavor. These rice cakes are also excellent for freezing
just reheat them in the oven when you're ready to enjoy!

Make-Ahead and Storage Tips

These Baked Veggie Rice Cakes can be made ahead of time, making them a convenient option for weekly meal prep. Once cooled, store the cakes in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep well for about 2 months.

To reheat, simply place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again. You can also microwave them for 1-2 minutes, but be aware that they won't be as crispy as when baked.

Serving Suggestions

These rice cakes are versatile and can be served in various ways. Pair them with a refreshing yogurt or tzatziki sauce for dipping or served alongside a fresh salad for a light meal. You could also stack them with avocado or serve them with a fried egg on top for a more filling dish. The combination of textures—crispy cake and creamy toppings—provides a delightful dining experience.

For a fun twist, consider incorporating spices into the mix, such as cumin or smoked paprika, to give your cakes an international flair. You can also experiment with different toppings, like salsa or hummus, to cater to your taste preferences.

Questions About Recipes

→ Can I use leftover rice?

Yes, leftover rice works perfectly and saves time!

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make these vegan?

Absolutely! Substitute eggs with flaxseed meal or applesauce.

→ What can I serve with these rice cakes?

They pair well with dips like hummus, yogurt sauce, or salsa.