Cheesy Vegetable Rice Cakes

Use up your leftover rice in this easy, cheesy toddler meal!

There are countless reasons to make these Cheesy Vegetable Rice Cakes:

• You get to use up leftover rice
• They are full of vegetables, perfect for growing bodies
• Who doesn't love cheese?!

Those are 3 pretty strong reasons why you should make them, if you ask me!

My son absolutely LOVED these rice cakes.  But, without a doubt, any time I make something for my son, my husbands ends up liking the recipe as well.  It's not a bad thing, unless you run out of rice cakes and your son is crying for another one.

Either way, I'm a happy mom when I'm able to make my son a healthy meal that he loves AND I get to use up random leftovers in the fridge.  If that isn't a mom "win" I don't know what is?!

HOW DO I MAKE CHEESY VEGETABLE RICE CAKES?

Start by preheating your oven to 350 degrees F. Next, chop ½ cup of carrots and ¼ cup of scallions.  Place the chopped vegetables in a large bowl, along with 2 and ⅓ cup of cooked brown rice, 1 cup Mexican cheese blend, 2 eggs and a dash of salt/pepper.

Mix the ingredients together, then spoon approximately ¼ cup of the mixture into prepared muffin tins (pressing down firmly). I was able to make 9 patties with this recipe, but feel free to make smaller patties if you want to have more.  Or you could use mini muffin tins.

When you are ready to bake, carefully place your pan in the oven and cook the patties for approximately 20 minutes. Remove and let cool.

Don't let your toddler get bored with their meals. Make sure they are trying new things and experiencing new textures.  These Cheesy Vegetable Rice Cakes are the perfect way to do that.  They are soft, cheesy, vegetable filled goodies that your kids will love every time.

Cheesy Vegetable Rice Cakes

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Ingredients

• 2 ⅓ cup cooked brown rice
• ½ cup carrots
• ¼ cup scallions
• 1 cup mexican cheese blend
• 2 eggs
• dash of salt/pepper

Instructions

1. Start by preheating your oven to 350 degrees F.
2. Next, chop ½ cup of carrots and ¼ cup of scallions.
3. Place the chopped vegetables in a large bowl, along with 2 ⅓ cup of cooked brown rice, 1 cup Mexican cheese blend, 2 eggs and a dash of salt/pepper.
4. Mix the ingredients together, then spoon approximately ¼ cup of the mixture into prepared muffin tins (pressing down firmly). I was able to make 9 patties with this recipe, but feel free to make smaller patties if you want to have more. Or you could use mini muffin tins.
5. When you are ready to bake, carefully place your pan in the oven and cook the patties for approximately 20 minutes.
6. Remove and let cool.