Wendy from Wendy’s Kitchen Table has the best recipes ever and her Veggie Rice Cakes are super easy to make and taste great.
What we love is that they can be made with any veggies that you have on hand. They are also made in your muffin tin which makes them the perfect portion size.
Veggie Rice Cake Ingredients
Although Wendy has suggested great-tasting vegetables and seasonings below, feel free to make your own substitutions!
- 2 ½ – 3 cups cooked rice
- one cup grated zucchini
- 1 tablespoon butter
- ½ finely chopped onion
- 1 long red chili, seeds removed and finely chopped
- 4 medium cloves garlic, peeled and crushed
- ½ cup grated carrot
- 1 cup baby spinach leaves
- one tablespoon finely chopped parsley
- Salt and pepper
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Six slices tasty cheddar cheese,
- 6 cherry tomatoes, halved
- Sweet chili sauce, to serve
How To Make Veggie Rice Cakes Video Tutorial
You’ll find some great tips and inspiration for making these delicious Rice Cakes in Wendy’s video.
We highly recommend that you view so that you can achieve the best possible result. To see Wendy in action, click play above ^
Savory Veggie Rice Cakes Instructions
Preheat oven to 350˚f/325˚f (180c) convection.
Grease 6 holes in a jumbo muffin pan.
Line the base of each hole with a circle of baking paper.
Squeeze excess moisture from grated zucchini.
Melt butter in a large saucepan over medium heat. Add onion, chili, and garlic and cook for two minutes, without browning, stirring occasionally.
Add carrot, and cook for another two minutes, stirring occasionally. Next, add zucchini, baby spinach, parsley, salt, and pepper.
Stir in rice. Allow mixture to cool for 10 minutes.
Stir eggs and parmesan cheese into rice mixture. Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together.
Top each veggie cake with a slice of cheese and a piece of tomato.
Bake for about 24-30 minutes, or until lightly browned. Serve hot with sweet chili sauce.
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