Crispy Broccoli Cheddar Rice Cakes

Discover how to make crispy Broccoli Cheddar Rice Cakes. They are an easy, healthy vegetarian recipe perfect for dinner, meal prep, or Meatless Monday. Packed with flavor, freezer-friendly, and ready in under 30 minutes!

When you hear “rice cakes,” you might picture those bland, Styrofoam-like snacks often associated with dieting. But let me assure you, these crispy, cheesy, and flavor-packed Broccoli Cheddar Rice Cakes are nothing like that!

These little golden-brown bites are savory, satisfying, and packed with wholesome ingredients. Think of them as mini broccoli cheddar rice casseroles, which are crispier and more convenient. They’re vegetarian, making them a perfect option for Meatless Monday or an easy meal prep idea.

Why You’ll Love These Broccoli Cheddar Rice Cakes

✔️ Crispy & Cheesy: A golden crust with a gooey, melty cheddar topping.
✔️ Easy Meal Prep: Make ahead and freeze for a quick, last-minute meal.
✔️ Healthy & Nutritious: Made with wild rice, fresh broccoli, and sharp cheddar for a delicious balance of protein and fiber.
✔️ Versatile: Enjoy them as a main dish or serve them as a hearty side with soup or salad.

Trust me when I say you want to increase servings because these broccoli cheddar rice cakes will go fast!

Ingredients and Substitutions

simple, wholesome ingredients that come together for big flavor and satisfying texture. From nutty wild rice and fresh broccoli to sharp cheddar and savory seasonings, each component plays a role in making these cakes both delicious and nutritious. Here’s what you’ll need, plus easy substitutions.

Wild Rice: Nutty and chewy; sub with brown rice or quinoa.

Broccoli: Adds crunch; swap with cauliflower or spinach.

Breadcrumbs: Panko helps bind and crisp; use regular breadcrumbs or crushed crackers.

Extra-sharp Cheddar: Bold flavor; sub with Gouda, Parmesan, or dairy-free cheese.

Mustard: Spicy brown mustard adds tang; swap with Dijon or yellow.

Seasoning: Salt and freshly cracked black pepper enhance flavor; adjust to taste.

Onion: Adds sweetness; use shallots or green onions.

Garlic, minced: Deepens flavor; sub with garlic powder.

Vegetable broth: Adds moisture; use chicken broth (non-vegetarian option) or water.

Eggs: Bind the mixture; replace with flax eggs for vegan.

Butter: For richness, swap with olive oil if you want to.

Olive oil or cooking spray prevents the cakes from sticking and crisps them.

How To Make Broccoli Cheddar Rice Cakes

These crispy, cheesy rice cakes come together with just a few simple steps. After cooking the wild rice and sautéing the vegetables, everything is mixed, shaped into patties, and baked until golden brown. The final touch is a gooey layer of melted cheddar, which makes them irresistible! Follow these easy steps to whip up a batch. The recipe card at the end of this post provides detailed instructions with times and temperatures.

1. Cook the Wild Rice: Start by cooking the rice according to package instructions; set aside.
2. Sauté Vegetables: Cook onions and garlic in butter until soft. Add broccoli and broth, then simmer briefly.
3. Mix ingredients: In a bowl, combine the cooked rice, sautéed vegetables, breadcrumbs, mustard, eggs, and cheese. Season with salt and pepper.
4. Form the Patties: Shape the dough into small cakes and place on a greased baking sheet.
5. Bake: Bake in the oven for 15-20 minutes, then top with remaining cheese and bake for another 3-5 minutes until melted.
6. Cool & Serve: Let them cool slightly before removing them from the pan. Garnish with green onions if desired.

What Would You Eat These With?

Here are some ideas of what to serve these broccoli cheddar rice cakes with, just in case you are wondering.

Serve As a Main Dish With:

• Roasted Tomato Soup or creamy roasted red pepper soup
• Fried or Poached egg on top for a twist on brunch

Serve As a Side Dish With:

• Grilled or Roasted Chicken
• Baked salmon or White fish