WILD FENNEL CAKES

WILD FENNEL CAKES image

Yield 8 patties

Number Of Ingredients 6

1 - bunch fennel fronds (what will fit tightly encircled with index finger to thumb)
1 - large egg, beaten
1/4 cup or less of any broth
1.8 ounces bread cubes or crumbs
1.8 ounces grated hard cheese (your choice)
1 small clove minced garlic

Steps:

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. Drain and pat gently to dry. Starting from the ends of the fronds, mince finely as if chopping chives. Mince the garlic. Add a bit of broth to the bread crumbs. Only enough to moisten. With a fork, mash the bread somewhat, season with a little pepper and blend in the beaten egg & garlic. Add the cheese and the minced fennel, stirring well with a fork to blend. 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. Fry in a little olive oil until lightly browned on both sides. Drain and serve. Try this dish with a little room temperature plain yogurt. Serving Suggestions: try these with poached, scrambled eggs or a plain omelet or with fish or meat dish.