A quick and easy vegetarian meal, these amazing rice cakes are like mini cheesy broccoli and rice casseroles in a convenient bite-sized little cake. Yum! | TheMountainKitchen.com
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Broccoli Cheddar Wild Rice Cakes

A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake. 
Course lunch, Main Course, Side Dish
Cuisine American, Meatless Monday, Vegetarian
Keyword broccoli, cheddar, rice cakes, wild rice
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 194kcal
Author David & Debbie Spivey


  • extra-virgin olive oil or cooking spray for sheet pan
  • 1 tablespoon unsalted butter
  • ¾ cup yellow onion chopped
  • 4 garlic cloves minced
  • ¾ cup vegetable broth
  • 12 ounces fresh broccoli florets cut into ½-inch pieces
  • 1 cup pre-cooked wild rice
  • ¼ cup Panko (Japanese breadcrumbs)
  • 1 tablespoon spicy brown mustard
  • Kosher salt and fresh cracked black pepper to taste
  • ¾  extra-sharp cheddar cheese shredded (divided)
  • 2 large eggs lightly beaten
  • sliced green onions for serving (optional)


  • Prepare wild rice according to package instructions, set aside.
  • Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, brush with olive or spray with cooking spray.
  • In a large skillet over medium-high, melt butter until it begins to foam. Add the onions and garlic; sauté for about 4 minutes or until the onions are tender.
  • Add the broccoli and stir through. Pour in the stock and cook for about 3 to 5 minutes.
  • In a large mixing bowl, combine the broccoli mixture, wild rice
  • Combine broccoli mixture, rice, Panko, mustard, ½ cup cheese. Season with salt and pepper to taste. Stir in eggs.
  • Divide and shape broccoli mixture into 8 (2 ½-inch) patties. Arrange patties on prepared pan.
  • Bake in the preheated oven for 15 minutes. Remove the sheet pan; top with remaining ¼ cup cheese. Return the cakes to the oven; bake 3 to 5 more minutes, until cheese melts.
  • Allow the cakes to cool slightly. They may seem like they are stuck, but once they have cooled a bit they will release from the foil. Serve and garnish with green onions, if desired.


Calories: 194kcal | Carbohydrates: 21g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 310mg | Potassium: 396mg | Fiber: 3g | Sugar: 3g | Vitamin A: 830IU | Vitamin C: 79mg | Calcium: 72mg | Iron: 1.6mg
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