Baked Veggie Rice Cakes
Highlighted under: Oven Collection
I absolutely love creating these Baked Veggie Rice Cakes because they are the perfect combination of health and taste. With a colorful array of vegetables mixed in, each bite brings a delightful crunch paired with a satisfying chew. These rice cakes are incredibly versatile, serving well as a snack or a light meal, and they’re a fantastic way to use up leftover rice and veggies. I enjoy experimenting with different spices and herbs, which elevates the flavor, making this a go-to recipe in my kitchen.
When I first made these Baked Veggie Rice Cakes, I didn’t expect them to become a family favorite. I decided to use a mix of leftover rice and whatever vegetables I had in the fridge, and the results were beyond satisfying. The key to perfecting these cakes lies in the balance of moisture from the veggies and binding them just right with an egg. This ensures that they hold together beautifully while baking.
While creating this recipe, I discovered that adding a sprinkle of nutritional yeast gives a wonderful cheesy flavor without any dairy. Baking rather than frying not only makes them healthier but also allows for a delightful, crispy texture on the outside. My kids love them dipped in homemade hummus, making them an overall nutritious dish!
Why You Will Love These Rice Cakes
- Packed with colorful vegetables for a nutritious boost
- Crispy on the outside and soft on the inside
- Versatile for various meals and snacks
- Easily customizable with your favorite spices
Perfecting the Texture
Achieving the ideal texture for your Baked Veggie Rice Cakes is key to making them enjoyable. The mixture needs to be moist enough to hold together but not too wet that they won't crisp up during baking. If you find the mixture is too loose, consider adding a bit more cooked rice or a spoonful of breadcrumbs to enhance the binding. A good visual cue is when the mixture can be shaped into patties without crumbling apart.
Baking rather than frying these rice cakes gives them a delightful, crispy exterior while maintaining a soft and chewy interior. Make sure to give them enough space on the baking sheet to avoid steaming, which could hinder their crispiness. Keep an eye on them as they bake—look for a golden brown color and firm edges, which usually takes about 25 minutes in the oven.
Customizing Your Rice Cakes
One of my favorite aspects of these rice cakes is their versatility. You can swap out the vegetables based on what you have on hand. For instance, zucchini, spinach, or corn are excellent substitutes for mixed veggies. Just ensure that the vegetables are finely chopped and not too watery, which could affect the texture. If using frozen veggies, make sure to thaw and drain them well before adding to the mix.
You can also experiment with spices and herbs to create different flavor profiles. For an Italian twist, incorporate dried oregano and basil, or for an Asian flair, try adding sesame oil and ginger. Feel free to adjust the amount of garlic powder as per your preference; starting with half a teaspoon allows the other flavors to shine while giving a subtle garlic kick.
Ingredients
Ingredients
Baked Veggie Rice Cakes Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, bell peppers, peas), finely chopped
- 1/4 cup green onions, chopped
- 1 large egg
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil spray for baking
Instructions
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Ingredients
In a large bowl, combine the cooked rice, chopped vegetables, green onions, egg, nutritional yeast, garlic powder, salt, and pepper. Mix until well combined.
Shape the Cakes
Using your hands, shape the mixture into small patties, about 2 inches in diameter.
Bake the Rice Cakes
Place the patties on the prepared baking sheet and lightly spray the tops with olive oil. Bake in the preheated oven for about 25 minutes, or until golden brown.
Serve and Enjoy
Once baked, let the rice cakes cool slightly before serving. Enjoy them warm or at room temperature with your favorite dip!
Pro Tips
- Feel free to substitute any vegetables based on what you have on hand. You can also use leftover cooked grains like quinoa or farro for unique flavors.
Storage and Reheating Tips
These Baked Veggie Rice Cakes can be stored in an airtight container in the refrigerator for up to five days. To prevent them from becoming soggy, separate layers with parchment paper if stacking. Reheat them in a toaster oven or air fryer for a few minutes at 350°F (175°C) until they are warmed through and regain their crispiness. Avoid microwaving as this can lead to a rubbery texture.
For longer storage, consider freezing the uncooked patties. After shaping, place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. They can be cooked straight from the freezer; just add an extra five minutes to the baking time. This makes weeknight meals easy and convenient—simply bake from frozen whenever you're in need of a quick meal.
Serving Suggestions
These rice cakes make a fantastic light meal or snack. Serve them with a side of dipping sauces such as garlic aioli, tahini, or a zesty yogurt sauce to enhance their flavor. Adding a fresh salad or simple slaw can also complement the dish beautifully, bringing in some extra crunch and freshness.
For a more substantial meal, consider topping a rice cake with avocado, a poached egg, or sautéed greens. This not only adds more nutrition but also richness in flavor and texture. You can even layer them to create a mini rice cake stack, turning it into an impressive presentation for gatherings or weekend brunch.
Questions About Recipes
→ Can I make these vegan?
Yes, you can replace the egg with a flax egg or applesauce to bind the ingredients.
→ How do I store leftover rice cakes?
Store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven for best results.
→ Can I freeze these rice cakes?
Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 2 months.
→ What can I serve with these rice cakes?
They pair wonderfully with yogurt sauce, hummus, or a fresh garden salad.
Baked Veggie Rice Cakes
I absolutely love creating these Baked Veggie Rice Cakes because they are the perfect combination of health and taste. With a colorful array of vegetables mixed in, each bite brings a delightful crunch paired with a satisfying chew. These rice cakes are incredibly versatile, serving well as a snack or a light meal, and they’re a fantastic way to use up leftover rice and veggies. I enjoy experimenting with different spices and herbs, which elevates the flavor, making this a go-to recipe in my kitchen.
Created by: Zinnia Fairweather
Recipe Type: Oven Collection
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Baked Veggie Rice Cakes Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, bell peppers, peas), finely chopped
- 1/4 cup green onions, chopped
- 1 large egg
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil spray for baking
How-To Steps
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cooked rice, chopped vegetables, green onions, egg, nutritional yeast, garlic powder, salt, and pepper. Mix until well combined.
Using your hands, shape the mixture into small patties, about 2 inches in diameter.
Place the patties on the prepared baking sheet and lightly spray the tops with olive oil. Bake in the preheated oven for about 25 minutes, or until golden brown.
Once baked, let the rice cakes cool slightly before serving. Enjoy them warm or at room temperature with your favorite dip!
Extra Tips
- Feel free to substitute any vegetables based on what you have on hand. You can also use leftover cooked grains like quinoa or farro for unique flavors.
Nutritional Breakdown (Per Serving)
- Calories: 200 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 34g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 6g