Name: Mini Rice and Veggie Cakes
Ingredients: 2 cups Cooked Short-Grain Rice, cooled: The star of the show. Short-grain rice (like sushi or Arborio rice) is essential as its high starch content makes it sticky, which is the natural glue that holds these cakes together. It’s best to use rice that has been cooked and completely cooled, preferably refrigerated overnight, as this further enhances its binding properties.; 1 cup Finely Grated Zucchini (about 1 medium): Zucchini adds wonderful moisture and a host of nutrients. It’s crucial to squeeze out as much excess water as possible after grating to prevent the cakes from becoming soggy and falling apart.; ½ cup Finely Grated Carrot (about 1 large): Carrots provide a subtle sweetness that balances the savory flavors, along with a beautiful pop of orange color and a boost of Vitamin A.; ¼ cup Frozen Peas, thawed: These little green gems add a lovely texture and another layer of vegetable goodness. You can thaw them quickly by running them under warm water for a minute.; ½ cup Shredded Cheddar Cheese (or Parmesan): Cheese adds a fantastic savory, umami flavor and helps bind the cakes as it melts. Sharp cheddar gives a classic taste, while Parmesan adds a saltier, nuttier profile.; 1 large Egg, lightly beaten: The primary binder that brings everything together. The egg’s protein structure cooks and sets, ensuring your mini cakes hold their shape perfectly.; 3 tablespoons All-Purpose Flour (or a gluten-free alternative): A little flour absorbs any remaining moisture from the vegetables and helps create a more stable mixture. You can easily substitute with oat flour or a 1-to-1 gluten-free baking blend.; 1 teaspoon Garlic Powder: Provides a deep, savory aromatic flavor without the harshness of raw garlic.; 1 teaspoon Onion Powder: Complements the garlic powder, adding a foundational savory sweetness to the flavor profile.; 1 tablespoon Low-Sodium Soy Sauce (or Tamari for gluten-free): This is the secret weapon for a deep, rich umami flavor that makes these cakes utterly irresistible.; Salt and Black Pepper to taste: To enhance all the other flavors. Be mindful of the saltiness from the cheese and soy sauce before adding too much.; 2-3 tablespoons High-Smoke Point Oil for frying (like avocado, canola, or grapeseed oil): You’ll need this for pan-frying the cakes to a perfect golden-brown crisp. A high-smoke point oil won’t burn at the medium-high heat required for cooking.

Ingredients

Scale

2 cups Cooked Short-Grain Rice, cooled: The star of the show. Short-grain rice (like sushi or Arborio rice) is essential as its high starch content makes it sticky, which is the natural glue that holds these cakes together. It’s best to use rice that has been cooked and completely cooled, preferably refrigerated overnight, as this further enhances its binding properties.
1 cup Finely Grated Zucchini (about 1 medium): Zucchini adds wonderful moisture and a host of nutrients. It’s crucial to squeeze out as much excess water as possible after grating to prevent the cakes from becoming soggy and falling apart.
½ cup Finely Grated Carrot (about 1 large): Carrots provide a subtle sweetness that balances the savory flavors, along with a beautiful pop of orange color and a boost of Vitamin A.
¼ cup Frozen Peas, thawed: These little green gems add a lovely texture and another layer of vegetable goodness. You can thaw them quickly by running them under warm water for a minute.
½ cup Shredded Cheddar Cheese (or Parmesan): Cheese adds a fantastic savory, umami flavor and helps bind the cakes as it melts. Sharp cheddar gives a classic taste, while Parmesan adds a saltier, nuttier profile.
1 large Egg, lightly beaten: The primary binder that brings everything together. The egg’s protein structure cooks and sets, ensuring your mini cakes hold their shape perfectly.
3 tablespoons All-Purpose Flour (or a gluten-free alternative): A little flour absorbs any remaining moisture from the vegetables and helps create a more stable mixture. You can easily substitute with oat flour or a 1-to-1 gluten-free baking blend.
1 teaspoon Garlic Powder: Provides a deep, savory aromatic flavor without the harshness of raw garlic.
1 teaspoon Onion Powder: Complements the garlic powder, adding a foundational savory sweetness to the flavor profile.
1 tablespoon Low-Sodium Soy Sauce (or Tamari for gluten-free): This is the secret weapon for a deep, rich umami flavor that makes these cakes utterly irresistible.
Salt and Black Pepper to taste: To enhance all the other flavors. Be mindful of the saltiness from the cheese and soy sauce before adding too much.
2–3 tablespoons High-Smoke Point Oil for frying (like avocado, canola, or grapeseed oil): You’ll need this for pan-frying the cakes to a perfect golden-brown crisp. A high-smoke point oil won’t burn at the medium-high heat required for cooking.

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Instructions

Prepare Your Vegetables: The first and most critical step for success is managing the moisture in your vegetables. Start by finely grating the zucchini. Place the grated zucchini in the center of a clean kitchen towel, cheesecloth, or several layers of sturdy paper towels. Gather the ends and twist tightly, squeezing out as much liquid as you possibly can over a sink or bowl. You’ll be surprised at how much water comes out! Discard the liquid. This step is non-negotiable, as excess water will make your mixture too wet and your cakes will fall apart in the pan. Finely grate the carrot as well. If you are using frozen peas, ensure they are fully thawed.
Combine the Core Ingredients: In a large mixing bowl, add your 2 cups of cooled, cooked short-grain rice. Break up any large clumps with a fork or your hands. Add the squeezed zucchini, grated carrot, and thawed peas to the bowl. Sprinkle in the shredded cheddar or Parmesan cheese.
Create the Binding Mixture: In a separate, smaller bowl, whisk the large egg until it’s uniformly yellow. To the egg, add the 3 tablespoons of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 tablespoon of soy sauce. Whisk everything together until you have a smooth, well-combined slurry. This ensures the seasonings and binders are evenly distributed throughout the cakes.
Mix Everything Together: Pour the egg and flour mixture over the rice and vegetable mixture in the large bowl. Add a pinch of salt and freshly ground black pepper. Now, using a sturdy spatula or your hands, mix everything together until it’s thoroughly combined. Don’t be shy about getting in there with your hands; it’s often the best way to ensure everything is incorporated. The final mixture should be sticky and hold its shape when you squeeze a small amount in your palm. If it feels overly wet, add another tablespoon of flour. If it feels too dry and crumbly, you can add a teaspoon of water or another splash of soy sauce.
Form the Mini Cakes: Line a baking sheet or large plate with parchment paper to prevent sticking. Scoop out about 2 tablespoons of the mixture for each cake. A small cookie scoop works perfectly for creating uniform patties. Roll the mixture into a ball in your hands, and then gently flatten it into a small disc, about ½-inch thick and 2 inches in diameter. If the mixture is sticking to your hands, keep a small bowl of water nearby and lightly dampen your palms before forming each cake. Place the formed cakes on the prepared parchment paper. You should get between 16 to 20 mini cakes from this recipe.
Cook the Cakes to Golden Perfection: You have a few options for cooking.
- Pan-Frying (Recommended for best texture): Heat 2-3 tablespoons of high-smoke point oil in a large non-stick skillet or cast-iron pan over medium to medium-high heat. The oil is ready when it shimmers slightly. Carefully place the cakes in the pan, ensuring not to overcrowd it (cook in batches if necessary). Fry for 3-4 minutes per side, or until they are a deep golden brown and beautifully crispy.
- Baking: Preheat your oven to 400°F (200°C). Place the cakes on a parchment-lined baking sheet. Lightly brush or spray the tops with oil. Bake for 10-12 minutes, then carefully flip them, brush the other side with oil, and bake for another 10-12 minutes, or until golden and firm.
- Air Frying: Preheat your air fryer to 375°F (190°C). Place the cakes in a single layer in the air fryer basket (you’ll need to work in batches). Spray the tops with cooking spray. Air fry for 6-8 minutes, then flip and air fry for another 5-7 minutes, or until crispy and golden.
Cool and Serve: Once cooked, transfer the mini rice and veggie cakes to a wire cooling rack. This allows air to circulate underneath, preventing the bottoms from getting soggy and ensuring they stay crispy. Let them cool for a few minutes before serving, as they will be very hot inside.

Nutrition

Serving Size: one normal portion
Calories: 220