Ingredients
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
Preparation
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.
