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Spinach Rice Cakes

Do you rip recipes out of magazines, with the intention of trying them someday? I do it all the time, and a few times a year I review the pile and decide to just DO IT. This Spinach Rice Cakes recipe sounded great because we all love spinach and I often have leftover rice around, so it was easy to pull together. I just used pre-cooked brown rice in place of those steps in the original recipe.

Spinach Rice Cakes | Easy #GF #vegetarian #recipe that the whole family will love | MoneywiseMoms

Spinach Rice Cakes

Spinach Rice Cakes


  • 2 tsp oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 package (10 oz) frozen leaf spinach, thawed and coarsely cut
  • 3 cups cooked brown rice
  • 1/2 cup grated Parmesan
  • 1/4 tsp pepper
  • 1 large egg
  • 1/4 cup shredded mozzarella cheese
  • 2 cups marinara sauce (for dipping)


  • Heat oil in a large nonstick skillet over high heat; saute the onion and garlic for 2 minutes. Add the spinach and remove from heat.
  • Heat oven to 350 degrees. Line a large baking sheet with nonstick foil. In a large bowl, combine vegetable mixture with rice, Parmesan and pepper. Mix in egg.
  • For each cake, scoop and flatten 1/4 cup rice mixture onto baking sheet. Bake 20 minutes until firm. Sprinkle tops with mozzarella, and return to oven for 1 minute to melt. Serve with warmed marinara.
    We absolutely loved the flavor of these Spinach Rice Cakes, but my husband in particular thought they weren’t filling enough to serve as a main dish. He’s not a big fan of vegetarian meals anyway, so next time I make these it will be as a smaller meal, such as lunch for me and the kids.

    Spinach Rice Cakes is linked up to Friday Food at MomTrends.

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