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
sticky rice (sushi rice), cooked
jack cheese, grated
1 1/2 cups
heaping tbsp chopped garlic
heaping tbsp chopped ginger
sriracha or other chili sauce
2 1/2 tablespoons
garlic mayonnaise or aioli
vegetarian or meat bacon strips, fried crisp and crumbled
olive or other oil
In This Recipe
Saute ramps, garlic, and ginger for 2-3 minutes.
Combine ramps, garlic, ginger, rice, matzo meal, egg, jack cheese, and bacon in a mixing bowl.
Mix well, then form into seven patties by hand. Season well.
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.
In a small bowl, mix garlic mayonnaise, sriracha, and soy sauce thoroughly. Season with a little black pepper.
Serve ramp rice cakes with dipping sauce while still hot from frying.