Baked Veggie Rice Patties
Highlighted under: Baking & Desserts
I love whipping up Baked Veggie Rice Patties for a quick and flavorful meal option. They are not only easy to make but also a wonderful way to utilize leftover rice and a mix of fresh vegetables. The patties are perfect for lunch, dinner, or even a snack, and the best part is that they can be customized with whatever veggies I have on hand. My family adores them, and they disappear quickly from the plate!
When creating these Baked Veggie Rice Patties, I experimented with various seasonings and vegetables. I found that incorporating chopped spinach and grated carrots not only adds nutrition but also a beautiful color and texture to the patties. My secret is to let the mixture rest for a few minutes; this helps the ingredients bind better and enhances the flavor.
One of my favorite aspects of this recipe is its versatility. I love swapping in whatever vegetables I have on hand, whether it’s zucchini or bell peppers. This flexibility allows me to keep the recipe fresh and exciting every time I make it!
Why You'll Love This Recipe
- Crispy on the outside and tender on the inside
- Packed with nutritious veggies and whole grains
- Easily customizable to suit your taste preferences
Customizing Your Patties
One of the best aspects of Baked Veggie Rice Patties is their versatility. You can easily replace ingredients based on what you have available. For instance, if you want to boost the protein content, consider adding black beans or chickpeas. Other veggies like zucchini or corn can also be great additions. Just be mindful of the moisture level; you may need to adjust the breadcrumbs or add an extra egg to keep the patties cohesive.
Don’t hesitate to play with flavors! If you’re a fan of spices, try adding cumin or paprika to the mixture. Fresh herbs like parsley or cilantro can add a refreshing twist, enhancing the patties' overall taste. Remember to keep track of the ratios if you're adding more ingredients, as too much moisture can lead to soggy patties.
Efficiency in the Kitchen
Preparing these veggie rice patties can be streamlined with a few kitchen tools. A food processor makes quick work of chopping vegetables and mixing ingredients, ensuring everything is evenly combined, while also reducing prep time significantly. If you don’t have one, a box grater for the carrots and a sharp knife for the bell pepper will do just fine. Prepping a large batch can save you time on busy weekdays—simply double the recipe and freeze extras once baked.
For freezing, ensure the patties are cooled completely after baking, then layer them between parchment paper in an airtight container. When you're ready to enjoy, you can bake them straight from the freezer; just add a few extra minutes to the baking time and monitor closely for desired crispiness.
Ingredients
Baked Veggie Rice Patties Ingredients
- 2 cups cooked rice
- 1 cup grated carrots
- 1 cup chopped spinach
- 1/2 cup finely chopped bell pepper
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for brushing
Mix all ingredients in a large bowl before shaping them into patties.
Preparation Steps
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Combine Ingredients
In a large mixing bowl, combine cooked rice, grated carrots, chopped spinach, bell pepper, breadcrumbs, Parmesan cheese, eggs, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.
Shape Patties
With your hands, shape the mixture into patties, about 2 inches wide. Place them on the prepared baking sheet.
Bake the Patties
Brush the tops of the patties lightly with olive oil. Bake in the preheated oven for about 25 minutes or until they are golden brown and crispy.
Serve
Let the patties cool slightly before serving. They are great on their own or with a dipping sauce!
Enjoy your delicious baked patties as a healthy snack or meal!
Pro Tips
- Feel free to use any leftover veggies you have. Adding different herbs like parsley or cilantro can enhance the flavor further.
Troubleshooting Common Issues
If you find your patties falling apart during the shaping process, it may be due to insufficient binding agents. Adding an extra egg, or even a little more breadcrumbs, can help hold everything together. Make sure to mix thoroughly so every patty is uniformly moist, which aids in achieving the right texture during baking.
Another common issue is uneven cooking. To avoid this, ensure all patties are of similar size for uniform baking. A kitchen scale can help if you want precise measurements. Additionally, if your oven tends to circulate air unevenly and you notice some patties are browning faster, rotate the baking sheet halfway through the cooking time.
Serving Suggestions
These veggie rice patties are deliciously versatile when it comes to serving. Pair them with a tangy yogurt sauce or a zesty salsa for a delightful clash of flavors. A simple garlic aioli also complements their taste beautifully. For a heartier meal, serve them alongside a fresh salad or in a whole-grain wrap, adding some avocado or hummus for extra creaminess.
To elevate your meal further, consider adding a side of roasted vegetables or a light quinoa salad. This combination not only makes for a colorful plate but also delivers an array of textures and flavors that will make your meal memorable.
Questions About Recipes
→ Can I use quinoa instead of rice?
Yes, you can substitute cooked quinoa for rice in this recipe.
→ How do I store leftovers?
Store any leftover patties in an airtight container in the refrigerator for up to 3 days.
→ Can these be frozen?
Absolutely! Freeze the uncooked patties on a baking sheet, then transfer them to a freezer bag for up to 2 months.
→ What can I serve with these patties?
They pair well with a variety of dips like tzatziki, hummus, or a spicy salsa.
Baked Veggie Rice Patties
I love whipping up Baked Veggie Rice Patties for a quick and flavorful meal option. They are not only easy to make but also a wonderful way to utilize leftover rice and a mix of fresh vegetables. The patties are perfect for lunch, dinner, or even a snack, and the best part is that they can be customized with whatever veggies I have on hand. My family adores them, and they disappear quickly from the plate!
Created by: Abigail Foster
Recipe Type: Baking & Desserts
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Baked Veggie Rice Patties Ingredients
- 2 cups cooked rice
- 1 cup grated carrots
- 1 cup chopped spinach
- 1/2 cup finely chopped bell pepper
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for brushing
How-To Steps
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine cooked rice, grated carrots, chopped spinach, bell pepper, breadcrumbs, Parmesan cheese, eggs, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.
With your hands, shape the mixture into patties, about 2 inches wide. Place them on the prepared baking sheet.
Brush the tops of the patties lightly with olive oil. Bake in the preheated oven for about 25 minutes or until they are golden brown and crispy.
Let the patties cool slightly before serving. They are great on their own or with a dipping sauce!
Extra Tips
- Feel free to use any leftover veggies you have. Adding different herbs like parsley or cilantro can enhance the flavor further.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 38g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 8g