Wild Fennel Cakes

1. 1

   Gather young fronds, avoiding the very thick, tougher stems. Lay all in one direction in a basket. If you can gather some of the tender, light green hearts, lay these separately. Once home, rinse gently in a large bowl of water a few times.

2. 2

   Drain and pat gently to dry.

3. 3

   Starting from the ends of the fronds, mince finely as if chopping chives.

4. 4

   Mince the garlic.

5. 5

   Add a bit of broth to the bread crumbs. Only enough to moisten.

6. 6

   With a fork, mash the bread somewhat, season with a little pepper and blend in the beaten egg & garlic.

7. 7

   Add the cheese and the minced fennel, stirring well with a fork to blend.

8. 8

   Take a rounded tablespoon and form to a cake. If it doesn't hold, add a little more beaten egg. The mass should not be too dry nor very wet.

9. 9

   Fry in a little olive oil until lightly browned on both sides. Drain and serve.

10. 10

    Try this dish with a little room temperature plain yogurt.

11. 11

    Serving Suggestions: try these with poached, scrambled eggs or a plain omelet or with fish or meat dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.