Vegetable Rice Cakes

  • Servings : 8-10 patties
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

After a big cook up, I always find myself with a few cups of leftover rice. Today was no different, so I made these little bite sized crispy-pieces-of-goodness. I made them two ways, one with breadcrumbs and one without. Both were nice so if you need a gluten free option just leave out the breadcrumbs. Harry had these for dinner and loved them.

Nutrition Note: Sweet potato, one of the main ingredients in these yummy vegetable rice cakes, contains greater amounts of the antioxidants vitamin C, beta-carotene and vitamin E than regular potato.

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  • 1 cup cooked rice (I used brown)
  • 1/3 cup breadcrumbs
  • 1/2 cup grated cheese
  • 1 cup sweet potato, peeled and diced
  • 1/3 cup corn kernels
  • 1/3 cup frozen peas
  • 1 carrot, grated
  • 1/2 brown onion, finely chopped
  • 1 egg
  • 2 tbs olive oil
  • (For crust) 1 cup breas crumbs
  • (For crust) 2 eggs, lightly beaten


Step 1

Steam or boil sweet potato, peas and corn until soft. Use a fork to mash the sweet potato. Set aside. -

Step 2

In a small fry pan heat 1 tsp olive oil. Add onion and carrot, lightly fry until soft. Set aside. -

Step 3

In a large bowl, combine cooked rice, bread crumbs, egg, cheese. Add all vegetables and stir until well combined. -

Step 4

Take large tablespoons full of mixture and mould into small patties. Dip each patty into the egg, then coat in breadcrumbs. Continue with remaining mixture. -

Step 5

Heat remaining oil in a large frypan over medium. Lightly fry the patties for a few minutes on each side. Remove and drain on a paper towel. -

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Recipe Comments

  1. posted by Jode on July 29, 2012

    I keep trying to get my twins to eat rice with no success (one has a few sensory issues and always gags on it!)Perhaps these might work…they look great!

    • posted by Allie on July 30, 2012

      Try these and the veggie rice slice, that was a really nice one too 🙂 GL let me know how you go x

  2. posted by Candice on July 30, 2012

    Iv been blending the rice before adding to dishes…. Their throats may not b ready for the rice pieces yet….

    • posted by Allie on July 30, 2012

      Sounds good Candice. When Harry was younger I gave the rice a few blasts with the blender to break it up a bit, but I found If I pureed completely it would go gluggy. Enjoy x

  3. posted by Jode on July 30, 2012

    Hi Allie…i just had to come back and tell you that these were a great success with one of my girls tonight! I modified the recipe a little but i was overwhelmed to see my little sensory challenged twin actually nibbling then biting into these little morsels! Finally i had a win…she has never eaten rice in anything before (apart from dessert creamed rice!)without gagging so i am over the moon! I made little fingers as she tends to pick up things shaped that way with more confidence….thanks so much, i can’t wait to try out more of your recipes…i hope you don’t mind me doing a blog post or two about them…i shall certainly link to you!!!Going to try the rice slice next! Thanks again for sharing x

    • posted by Allie on July 31, 2012

      Hi Jode, what fantastic feedback thank you for taking the time to write 🙂 Of course you can share the recipe, I will have to check out your blog too x

  4. posted by RLee on May 30, 2013

    Can we omit the egg? What to substitute it? Thanks! x

    • posted by Jess on May 30, 2013

      Yes, you can try omitting the egg. Try soaking a slice of multigrain or wholemeal bread in a saucepan over low heat. When the bread has absorbed all the milk, mash with a fork, allow to cool and use instead of the dry breadcrumbs. This should help with binding all the ingredients together and adding in some moisture. I haven’t tried it in this particular recipe so please let us know how you go. Enjoy, Jx

  5. posted by Julia on July 30, 2013

    Great recipe! My daughter loved them! Just wondering how long you think they would keep for?

    • posted by Allie on July 30, 2013

      Hi Julia, thanks for your comment. Definitely a few days in the fridge and I often have a batch in the freezer too. Ax

      • posted by Julia on July 30, 2013

        Thankyou! That’s good to know, wasn’t sure if i could freeze them or not 🙂

  6. posted by Lisa Lewis on December 15, 2013

    Could these be frozen? Could you make up the mixture then cook when needed? Thanks

    • posted by Allie on December 18, 2013

      Hi Lisa, yes these can be frozen! I usually make them up, then freeze them before cooking. Ax

  7. posted by Lisa Lewis on December 28, 2013

    Thanks. How long roughly would they keep in the freezer? Might try this one and the rice slice to try and get some vegies into my daughter’s diet.

  8. posted by Jami on July 12, 2014

    Just found this on pinterest, sorry for the late question… Is it possible to skip the cheese? Dairy issue here, but I would love to make these for my little guy. I just want sure if they would hold together without it. Any ideas?

    • posted by Jess on July 15, 2014

      Hi Jami, yes these should be fine without the cheese 🙂 Enjoy, Jx

  9. posted by leah on December 17, 2014

    Hi would it be ok to use gluten free flour for these?

    • posted by Allie on January 7, 2015

      Yes, gluten free breadcrumbs are fine to use. Ax

  10. posted by leah on December 17, 2014

    sorry i meant bread crumbs there is no flour!

  11. posted by Anna on January 21, 2015

    Has anyone used quinoa rather than rice in this recipe?

  12. posted by Liz on January 27, 2015

    These were great! My four year old picky eater loved them. I made them vegan by using fake shredded cheese and flaxmeal egg replacer mix for the eggs 🙂 Thanks!

  13. posted by Sarah Guenther on October 25, 2015

    Will these freeze ok?

  14. posted by Sarah Guenther on October 27, 2015

    Do these freeze ok?

    • posted by Allie on December 21, 2015

      Yes absolutely.


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