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 brown rice; 1 cup mixed vegetables (carrots, bell peppers, peas); 1/2 cup grated cheese (optional); 1/4 cup breadcrumbs; 1 egg, beaten; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste

Highlighted under: Modern Baking Collection

I love making Baked Veggie Rice Cakes as a tasty and wholesome snack option. These delightful treats not only satisfy my cravings but also allow me to incorporate various vegetables into my diet. The combination of brown rice, fresh veggies, and a hint of spices creates a flavor explosion that even my kids enjoy. Plus, they are easy to prepare in just 30 minutes, making them perfect for a busy weeknight or as a meal prep idea for the week ahead.

Created by

Ophelia Turner

Last updated on 2026-01-15T15:25:44.092Z

When I first experimented with Baked Veggie Rice Cakes, I was amazed at how versatile they could be. I tossed in whatever vegetables I had on hand, from bell peppers to spinach, and they turned out beautifully. Baking instead of frying lends a delightful crispiness while keeping them healthy.

I discovered that letting the mixture sit for a bit before forming the cakes allows the rice to absorb moisture, making them fluffier. They're perfect as a snack or added to salads for a little extra flavor and nutrition!

Why You Will Love These Baked Veggie Rice Cakes
Packed with nutritious vegetables for a healthy snack or side dish
Crispy on the outside with a tender inside for the perfect texture
Easy to prepare and customize with your favorite ingredients

Choosing the Right Vegetables

The beauty of Baked Veggie Rice Cakes lies in their versatility. You can easily switch up the mixed vegetables based on what you have on hand or what’s in season. For a slight twist, consider adding zucchini or spinach for added nutrition and color. If you’re in the mood for a sweeter flavor profile, finely chopped sweet potatoes can also work well. Just keep an eye on cooking times since denser vegetables may require pre-cooking to ensure even texture.

If you're catering to specific dietary preferences, frozen mixed vegetables can save time without sacrificing nutrition. Just thaw them thoroughly and pat dry to avoid excess moisture in your mixture. A good rule of thumb is to measure the vegetables by volume – a cup of diced vegetables will yield plenty of flavor while not overpowering the rice. Remember, the balance between rice and veggies is crucial for achieving the perfect texture.

Texture and Cooking Tips

For those striving for the ideal texture, the amount of breadcrumbs is key. They are crucial for binding the ingredients while adding a little crunch. If you prefer a gluten-free version, substitute traditional breadcrumbs with almond flour or gluten-free breadcrumbs. Just ensure to adjust the moisture of the mixture accordingly, as almond flour can absorb more liquid. Aim for a mixture that holds together when you form the cakes, adjusting with a bit of extra egg if necessary.

Cooking these rice cakes until they’re golden is essential for flavor development. Keep an eye on them during the last 5 minutes of baking; using a spatula to gently lift one can help you check for that desirable golden hue. If you want an extra crispy exterior, consider broiling them for the last 2-3 minutes of cooking, but watch closely to prevent burning.

Ingredients

Gather all the ingredients before you start for a smoother cooking experience:

Ingredients

2 cups cooked brown rice
1 cup mixed vegetables (carrots, bell peppers, peas)
1/2 cup grated cheese (optional)
1/4 cup breadcrumbs
1 egg, beaten
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Make sure to chop the vegetables into small, uniform pieces for even cooking.

Instructions

Follow these simple steps to make your veggie rice cakes:

Preheat the Oven

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

Prepare the Mixture

In a large bowl, combine the cooked brown rice, mixed vegetables, breadcrumbs, beaten egg, olive oil, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Form the Cakes

Using your hands, take small portions of the mixture and shape them into round cakes, about 1/2 inch thick.

Bake the Cakes

Place the rice cakes on the prepared baking sheet and bake for 25-30 minutes or until golden and crisp on the outside.

Cool and Serve

Let the cakes cool for a few minutes before serving. Enjoy them warm with your favorite dipping sauce!

You can serve these cakes with a side salad or as a snack on their own.

Pro Tips

For added flavor, feel free to mix in herbs like basil or parsley. You can also substitute the egg with a flaxseed meal mixture for a vegan version.

Storage and Freezing

Once you've prepared your Baked Veggie Rice Cakes, you can extend their shelf life by proper storage. They will keep well in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes to restore their crispiness. Microwaving can make them soggy, so if you prefer that method, make sure to place a paper towel on the plate to absorb moisture.

For longer storage, these rice cakes freeze beautifully! After baking, allow them to cool completely. Then, layer them between sheets of parchment paper in a freezer-safe container or bag, sealing tightly to avoid freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, bake straight from frozen at 400°F (200°C) for about 30 minutes, flipping halfway through.

Serving Suggestions

These Baked Veggie Rice Cakes are incredibly versatile and can be served in many ways. Pair them with a tangy dipping sauce like yogurt raita or a spicy sriracha mayo to enhance their flavor. For a more substantial meal, serve them alongside a fresh salad, allowing the bright veggies and herbs to complement the savory rice cakes perfectly.

If you’re looking to elevate your serving experience, consider stacking two cakes and adding a dollop of guacamole or hummus in between. This not only makes for a visually appealing dish but also introduces creaminess that contrasts beautifully with the crispy texture. Additionally, garnishing with fresh herbs like cilantro or parsley can add a burst of color and freshness.

Questions About Recipes

→ Can I use leftover rice for this recipe?

Absolutely! Leftover rice works great, just ensure it's not too wet.

→ Are these rice cakes gluten-free?

Yes, if you use gluten-free breadcrumbs, these rice cakes can be gluten-free.

→ How long can I store the cooked rice cakes?

You can store them in an airtight container in the refrigerator for up to three days.

→ Can I freeze the rice cakes before baking?

Yes, you can freeze them after shaping. Just bake them from frozen, adding a few extra minutes to the cooking time.