Siri Daly's Rice and Veggie Cakes
Rice bowls and crispy rice cakes
Nathan Congleton / TODAY
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When I'm making food for adults, I often make double of certain ingredients (like rice) and use them towards a more kid-friendly meal. These crispy rice cakes are finger-friendly food that kids will love, and it doesn't hurt that you're sneaking in some veggies either!

Technique tip: A box grater (or food processor) will make your veggies nice and uniform, which will help hold your rice cakes together. Also, refrigerating the patties for at least 30 minutes will help them bind together and prevent them from falling apart while cooking.

Swap option: This is another one of those completely versatile recipes where you can swap the veggies, grains and cheese for your favorite kind.


    • 4 cups rice, cooked
    • 4 eggs, lightly beaten
    • 1 cup sweet potato, peeled and grated
    • 1/2 cup kale, washed, stems removed and finely chopped
    • 1/2 cup onion, grated
    • 1 cup cheddar cheese, shredded
    • Salt and pepper
    • Extra virgin olive oil
    • Ketchup or ranch dressing, to serve


1. In a bowl, combine the rice, eggs, sweet potato, kale, onion and cheese, stirring until everything is combined, and season to taste with salt and pepper.

2. Using your hands, form the cakes into patties. You can make them big or small, it's really your preference!

3. Place patties on a plate, cover with plastic wrap and pop in the fridge for at least 30 minutes.

4. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Add chilled rice cakes and cook for 3-5 minutes per side, until they are golden brown (cooking time will vary depending on size of patties).

5. Serve with ketchup or ranch dressing.

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