Baked Veggie Rice Patties

Name: Baked Veggie Rice Patties
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups cooked rice; 1 cup grated carrots; 1 cup chopped spinach; 1/2 cup finely chopped onions; 2 cloves garlic, minced; 1/2 cup breadcrumbs; 2 large eggs; 1 tsp salt; 1/2 tsp black pepper; 1 tsp cumin powder; 2 tbsp olive oil; 1 cup plain yogurt; 1 tbsp chopped fresh dill; 1 tbsp lemon juice; Salt to taste

Highlighted under: Dessert Delights Co.

I love making Baked Veggie Rice Patties for a healthy yet satisfying meal. It's a fantastic way to use leftover rice, packed with colorful vegetables and herbs that provide fantastic flavors and textures. These patties are baked to crispy perfection, requiring much less oil than frying. Whether served as a snack or side dish, they are hearty enough to stand alone. I enjoy them in a wrap, drizzled with yogurt sauce, or alongside a fresh salad for a complete meal.

Created by

Arabella Scott

Last updated on 2026-01-18T04:19:12.881Z

When I first experimented with Baked Veggie Rice Patties, I wanted to create a dish that was not only delicious but also nutritious. By combining leftover rice with finely chopped onions, carrots, and spinach, I crafted a flavorful mixture, binding it with eggs and breadcrumbs. One valuable tip I discovered is to let the mixture rest before shaping it into patties, allowing the flavors to meld beautifully.

After baking these patties, I was amazed at their crispy exterior, while the inside remained tender. I usually serve them warm with a tangy dipping sauce made from yogurt and herbs, which complements the patties perfectly. It's a recipe that never fails to impress, and I love sharing it with friends!

        Why You'll Love These Patties
        Crispy on the outside, soft on the inside
Versatile: perfect as a snack, appetizer, or main
Loaded with nutritious veggies and protein-rich rice

      

Understanding the Ingredients

Each component in these Baked Veggie Rice Patties plays a crucial role in both texture and flavor. The cooked rice serves as the base, providing structure and helping to bind the ingredients together. Using short-grain rice can yield a stickier consistency, which might make the patties hold together even better. Grated carrots not only add sweetness but also moisture, while chopped spinach contributes vibrant color and nutrients. If you don't have spinach, finely chopped kale or Swiss chard can be excellent substitutes.

The eggs in the recipe act as a binder, ensuring your patties maintain their shape during baking. If you're looking for an egg-free option, you can use ground flaxseed mixed with water (1 tablespoon of flaxseed with 2.5 tablespoons of water) as a replacement. This will not only help bind the ingredients but also adds a nutty flavor that complements the veggies. Breadcrumbs provide additional texture; if you prefer a gluten-free option, substitute with crushed gluten-free crackers or almond flour.

Baking Tips for Perfect Patties

For optimal crispness, ensure your oven is preheated to the specified temperature. Baking at 375°F (190°C) allows the patties to cook evenly, achieving a golden brown exterior while keeping the interior moist. To enhance browning, consider placing the patties on a wire rack set over the baking sheet, allowing hot air to circulate around them. This will help prevent them from steaming and promote that desirable crispy texture.

Flipping the patties halfway through the baking time is essential for even cooking. Use a spatula to gently flip them over when the underside is golden brown. If you find that some are sticking to the baking sheet, a light dusting of additional breadcrumbs before baking can create a barrier, making them easier to flip. Keep an eye on them during the last few minutes; they should have a firm texture and a slight crunch to the outside.

Ingredients

For the Patties

2 cups cooked rice
1 cup grated carrots
1 cup chopped spinach
1/2 cup finely chopped onions
2 cloves garlic, minced
1/2 cup breadcrumbs
2 large eggs
1 tsp salt
1/2 tsp black pepper
1 tsp cumin powder
2 tbsp olive oil

For the Yogurt Sauce

1 cup plain yogurt
1 tbsp chopped fresh dill
1 tbsp lemon juice
Salt to taste

Instructions

Prep the Mixture

In a large bowl, combine the cooked rice, grated carrots, chopped spinach, onions, garlic, breadcrumbs, eggs, salt, black pepper, and cumin. Mix well until fully combined. Allow the mixture to rest for 10 minutes.

Shape the Patties

Preheat your oven to 375°F (190°C). Take small portions of the mixture and shape them into patties, about 2 inches in diameter.

Bake

Place the patties on a lined baking sheet. Brush them lightly with olive oil for extra crispiness. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown.

Prepare Yogurt Sauce

While the patties are baking, mix the yogurt, dill, lemon juice, and salt in a small bowl. Set aside in the fridge until ready to serve.

Serve

Once the patties are finished baking, let them cool for a few minutes before serving with the yogurt sauce.

Pro Tips

For added flavor, try incorporating different vegetables like bell peppers or zucchini into the patty mixture. You can also add spices like paprika or chili powder for a bit of a kick. Store leftovers in an airtight container in the fridge for up to three days, and reheat them in the oven for the best texture.

Serving Ideas for Your Patties

These veggie rice patties are incredibly versatile! You can serve them as an appetizer with toothpicks and a drizzle of the yogurt sauce for dipping, or wrap them in flatbreads for a satisfying lunch. Add a few slices of avocado and some fresh herbs to amp up the flavors. Pair them with a side salad topped with a vinaigrette for a refreshing contrast that complements the rich flavors of the patties.

For a flavor twist, try serving the patties with a spicy salsa or a tangy tahini dressing. The yogurt sauce, infused with dill and lemon, melts beautifully into the warm patties, enhancing their overall appeal. If you like experimenting, consider adding some feta cheese to the mixture for an extra layer of flavor or even spices like paprika for a more robust taste.

Make-Ahead and Storage Tips

One of the joys of these Baked Veggie Rice Patties is that they can be made ahead of time, making them a perfect meal prep option. After forming the patties, you can place them in a single layer on a baking sheet and freeze them for up to a month. Once frozen, transfer them to a zip-top bag for easy storage. When you're ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time.

To store cooked patties, let them cool completely and then refrigerate in an airtight container for up to three days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crisp. Avoid microwaving if you want to maintain their crunch; reheating in the oven will yield the best texture.

Questions About Recipes

→ Can I freeze the patties?

Yes, you can freeze the uncooked patties. Just place them on a baking sheet to freeze individually and then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the baking time.

→ What kind of rice should I use?

You can use any type of cooked rice, but brown rice adds more fiber and nutrients. Just ensure it's well cooked and slightly sticky.

→ Can I make these vegan?

Yes! Substitute the eggs with a flaxseed meal slurry (1 tbsp flaxseed meal mixed with 2.5 tbsp water), and replace yogurt with a plant-based alternative.

→ How do I keep the patties from falling apart?

Ensure you let the mixture rest before shaping, and use enough binding agents like eggs and breadcrumbs. The rest time helps the ingredients adhere better.