Baked Veggie Rice Cakes

Name: Baked Veggie Rice Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup cooked rice; 1/2 cup grated carrots; 1/2 cup finely chopped spinach; 1/2 cup finely chopped bell peppers; 1/4 cup chopped green onions; 1/2 cup breadcrumbs; 1 large egg; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; Olive oil for brushing

Highlighted under: Home Healthy Meals Inspiration

I love making Baked Veggie Rice Cakes as a nutritious and delicious snack option for my family. The crunchiness paired with the flavor-packed vegetables makes these cakes satisfying for both kids and adults. They are simple to whip up, and I often find myself experimenting with whatever veggies I have on hand. It's a wonderful way to sneak in some greens into our diet. Plus, they can be served warm or cold, making them perfect for any occasion!

Created by

Linnea Porter

Last updated on 2026-01-19T23:37:34.593Z

When I first decided to try my hand at making Baked Veggie Rice Cakes, I wanted to create something that was both healthy and enjoyable for everyone. After a few attempts, I found that mixing different rice varieties added an intriguing texture and flavor. The secret, I discovered, was to let the cakes sit for a few minutes before baking to ensure they hold together perfectly.

Over time, I’ve tested various combinations of vegetables, but the classic blend of carrots, spinach, and bell peppers never fails to impress. Baking instead of frying keeps them light and guilt-free. They’ve quickly become a staple in my kitchen!

Why You Will Love This Recipe
Packed with vibrant vegetables for a burst of flavor
Crispy on the outside yet soft on the inside
Versatile enough to adapt with your favorite ingredients

Understanding the Ingredients

Each ingredient in the Baked Veggie Rice Cakes plays a crucial role in both flavor and texture. The cooked rice serves as the base, providing structure while remaining chewy. The grated carrots add natural sweetness and moisture, while the chopped spinach contributes nutrients and a vibrant color. Bell peppers offer a slight crunch and a burst of flavor. This combination ensures that every bite is packed with a variety of textures.

Using breadcrumbs is essential to achieving that desired crispy exterior. They also help bind the cakes together. If you’re looking for a gluten-free option, consider substituting regular breadcrumbs with almond flour or crushed gluten-free crackers. Experimenting with the vegetable mix not only alters the flavor profile but can also enhance the nutritional value. Think zucchini, shredded broccoli, or even finely diced sweet potatoes—just make sure to adjust moisture levels to avoid sogginess.

Baking Tips for Perfect Cakes

A common pitfall when baking rice cakes is having them fall apart. To prevent this, make sure to properly mix the ingredients until they're just combined. Over-mixing can cause the cakes to be tough. Also, forming them into uniform sizes helps ensure even cooking. Aim for about 2-3 inches in diameter; this allows them to cook thoroughly without burning on the outside.

When baking, keep an eye on the rice cakes after the 20-minute mark. You’re looking for golden brown edges and a crispy top, which typically happen around 25 minutes. If they’re browning too quickly, consider lowering the oven temperature slightly. A quick brush of olive oil on the tops before baking not only enhances browning but also adds a touch of flavor. It's a small step that makes a noticeable difference in texture.

Serving and Storing Suggestions

These rice cakes can be served warm as a delightful snack or appetizer for gatherings. They pair wonderfully with a tangy dipping sauce, such as a yogurt-based dip or a zesty salsa. Alternatively, they make for a hearty addition to a salad, offering a protein element that can make a meal more filling. I often toss them in with a fresh garden salad for a satisfying and colorful dish.

If you have leftovers, store the baked rice cakes in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in a toaster oven or a regular oven at 350°F (175°C) for about 10 minutes to regain their crispness. If you're looking to prepare them in advance, feel free to freeze the uncooked cakes. Just freeze them on a baking sheet until solid, then transfer to a freezer bag. They can be baked directly from frozen; just allow a few extra minutes in the oven.

Ingredients

Gather these simple ingredients to get started!

Ingredients

1 cup cooked rice
1/2 cup grated carrots
1/2 cup finely chopped spinach
1/2 cup finely chopped bell peppers
1/4 cup chopped green onions
1/2 cup breadcrumbs
1 large egg
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Olive oil for brushing

Mix all the ingredients well for the perfect consistency.

Instructions

Follow these steps to create delicious Baked Veggie Rice Cakes!

Preheat the Oven

Preheat your oven to 375°F (190°C) to ensure it’s hot enough to create a crispy exterior.

Mix the Ingredients

In a large bowl, combine the cooked rice, grated carrots, chopped spinach, bell peppers, green onions, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Form the Cakes

Using your hands, form the mixture into small patties or cakes, about 2-3 inches in diameter.

Prepare the Baking Sheet

Lightly grease a baking sheet with olive oil. Place the rice cakes on the sheet, making sure there’s space between each one.

Bake the Cakes

Brush the tops of the rice cakes with a little olive oil and bake for 25 minutes, or until golden brown and crispy.

Serve and Enjoy

Allow the cakes to cool for a few minutes before serving. Enjoy them warm or let them cool completely for snacking!

These cakes are best enjoyed fresh, but you can store them in an airtight container in the fridge for a few days.

Pro Tips

Feel free to use any leftover grains or veggies you have
quinoa or sweet potatoes work great too!

Variation Ideas

One of the best things about Baked Veggie Rice Cakes is their adaptability. You can easily switch up the vegetables based on what you have on hand or what's in season. For instance, adding finely chopped kale or roasted butternut squash can introduce new flavors and textures. You could also consider adding herbs like dill, cilantro, or parsley for extra freshness.

Cheese lovers might enjoy incorporating shredded cheese into the mixture. This not only enhances flavor but can also help bind the cakes. Just be sure to adjust the egg quantity if you're using a moist cheese. Additionally, spicing things up with cumin or smoked paprika can give an interesting twist, ideal for those who enjoy a bit of heat in their snacks.

Troubleshooting Common Issues

If you find your rice cakes are too wet and falling apart while baking, it often means there is too much moisture from the vegetables. To fix this, try squeezing out excess moisture from your veggies, especially spinach or zucchini, before mixing. A simple way to do this is by placing grated vegetables in a clean dish towel and twisting it to remove liquid.

On the flip side, if your cakes are turning out too dry, it may be due to insufficient binding or over-baking. Ensure you use enough egg as a binder, and keep an eye on them in the oven to avoid the hard texture. If you prefer a slightly richer taste, consider increasing the olive oil in your mixture while monitoring how it impacts the overall texture.

Questions About Recipes

→ Can I make these rice cakes ahead of time?

Yes, you can prepare the mixture in advance and store it in the refrigerator for up to 24 hours before baking.

→ What types of rice can I use?

You can use any type of cooked rice, such as brown rice, jasmine, or even cauliflower rice for a low-carb option.

→ Can I freeze the rice cakes?

Absolutely! Once baked, let them cool completely, then freeze them in a single layer and transfer to a bag or container. Reheat in the oven when ready to eat.

→ What dipping sauces pair well with these cakes?

Soy sauce, sweet chili sauce, or a tangy yogurt dip all complement the flavors beautifully.