Make Ahead

Ramp Rice Cakes

April 29, 2010
Author Notes

This recipe was inspired by two things I had at Starry Kitchen, a new restaurant in downtown LA. The first was a hamburger with hoisin sauce and a lot of green onions in the patty. The second was a rice cake with kimchi, parmesan, and a creamy sauce. I though ramps might be somewhat similar to scallions and that a ramp-heavy rice cake might be quite delicious. I am a big ginger fan so this recipe has a lot of ginger, as well as some crumbled bacon. I used Fakin' Bacon tempeh bacon since my partner is vegetarian, but I think meat bacon would work well too. - clintonhillbilly —clintonhillbilly

Test Kitchen Notes

The rice cakes are jam-packed with ramps, which go very well with the ginger and garlic. The fried cakes form a crispy crust that contrasts nicely with the sticky interior. The dipping sauce packs some heat and adds a nice creaminess to the rice cakes. - Stephanie —The Editors

  • Serves 7
  • 2 cups sticky rice (sushi rice), cooked
  • 1 egg, beaten
  • 1/2 cup matzo meal
  • 1/2 cup jack cheese, grated
  • 1 1/2 cups ramps, chopped
  • 1 heaping tbsp chopped garlic
  • 1 heaping tbsp chopped ginger
  • 1 tablespoon sriracha or other chili sauce
  • 2 1/2 tablespoons garlic mayonnaise or aioli
  • 1 tablespoon soy sauce
  • 2 vegetarian or meat bacon strips, fried crisp and crumbled
  • 1/2 inch olive or other oil
In This Recipe
  1. Saute ramps, garlic, and ginger for 2-3 minutes.
  2. Combine ramps, garlic, ginger, rice, matzo meal, egg, jack cheese, and bacon in a mixing bowl.
  3. Mix well, then form into seven patties by hand. Season well.
  4. Heat 1/2 inch olive or other oil in a skillet. Pan-fry ramp rice cakes till golden on both sides. Drain on a paper towel.
  5. In a small bowl, mix garlic mayonnaise, sriracha, and soy sauce thoroughly. Season with a little black pepper.
  6. Serve ramp rice cakes with dipping sauce while still hot from frying.

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I'm an avid Iron Chef watcher, cookbook enthusiast and dedicated cook. So is my partner, and when we have dinner parties we go completely insane. Our dinners involve lots of wine and lots of vegetarian fare. My favorite cuisine is Mexican, and anything bordering the Mediterranean Sea is tied for second. I just started a blog called Lunchimal! It's all about making lunch for $5 or less from organic, sustainable, local ingredients. Check it out!