Transform leftover rice into these cheesy, baked Cheesy Spinach Rice Cakes. Crispy around the edges, tender in the center, and topped with melted cheddar cheese, they’re a delicious way to use what you already have in your refrigerator.
Perfect for lunch, a snack, or an easy meatless meal, these rice cakes come together with just a handful of simple ingredients and are surprisingly satisfying.
What I love most about this recipe is that there’s no flour, breadcrumbs, or complicated steps involved. Everything goes into a food processor, gets blended into a thick mixture, then scooped onto a baking sheet and baked until delicious.
Why You’ll Love This Recipe
- Great way to use leftover rice
- Family-friendly and kid-approved
- Packed with spinach
- Budget-friendly ingredients
- Easy to customize
- Naturally vegetarian
- Perfect for meal prep
- You can shallow fry it in the skillet.
Ingredient Notes
The beauty of these rice cakes is their flexibility. While spinach creates the beautiful green color shown here, you can easily substitute or combine other vegetables.
Best Vegetables to Use
- Spinach
- Kale (stems removed)
- Broccoli florets
- Peas
- Swiss chard
- Roasted cauliflower
- Roasted zucchini (well-drained)
Avoid vegetables with excessive moisture unless they are squeezed dry first. Too much water can prevent the rice cakes from becoming crisp around the edges.
Tips for Success
- Cold leftover rice works best.
- Do not add extra liquid.
- If using zucchini, squeeze out as much moisture as possible.
- Leave space between the rice cakes for better browning.
- Let them cool slightly before moving them from the baking sheet.
- For extra crisp edges, brush the tops lightly with olive oil before baking.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 375°F oven or air fryer until warmed through and crisp again.
Sandra’s Note
I originally made these rice cakes to use up leftover rice and a handful of spinach that needed to be used. After one bite, I knew this recipe was a keeper.
They’re cheesy, satisfying, and one of those simple recipes that proves leftovers never have to be boring. Whether you serve them as a snack, light lunch, or side dish, they’re a delicious way to turn everyday ingredients into something special
Frequently Asked Questions
Can I freeze these?
Yes. Cool completely and freeze in a freezer-safe container for up to 2 months.
Can I use brown rice?
Absolutely. Brown rice works beautifully in this recipe.
What other cheeses work well?
Mozzarella, Monterey Jack, Pepper Jack, Gouda, and feta are all great options.
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Cheesy Spinach Rice Cakes
Turn leftover rice into easy baked Spinach Rice Cakes made with spinach, eggs, and cheddar cheese. No flour, naturally gluten-free, and perfect for meal prep.
Ingredients
- 2-3 cups cooked rice, chilled
- 2 packed cups fresh spinach
- 1 large egg
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Add the rice, spinach, eggs, 3/4 cup cheddar cheese, olive oil, salt, and black pepper to a food processor.
- Blend until the mixture forms a thick, smooth paste. Stop and scrape down the sides as needed.
- Using a medium ice cream scoop, portion the mixture onto the prepared baking sheet. Lightly flatten each mound with the back of a spoon.
- Top with the remaining cheddar cheese.
- Bake for 20 to 25 minutes, or until the rice cakes are set and the cheese is melted and lightly golden.
- Allow them to cool for 5 minutes before serving.
Notes
- Cold leftover rice works best.
- Avoid adding extra liquid.
- If using vegetables other than spinach, make sure they're not overly wet.
- Broccoli, kale, peas, Swiss chard, and roasted cauliflower all work well.
- A sprinkle of Parmesan on top creates even crispier edges.
- These reheat beautifully in an air fryer.
- You can fry them in a bit of neutral oil instead of baking I usually use avocado oil).
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer until warmed through.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 344Total Fat 30gSaturated Fat 13gUnsaturated Fat 16gCholesterol 109mgSodium 1000mgCarbohydrates 3gFiber 1gSugar 0gProtein 16g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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