Fennel Cakes
This is the first year I’ve had the chance to try out gardening in the community garden on my street. I was lucky enough to inherit quite a few plants that were already growing there – collard greens, oregano, lemon balm, and fennel.
The interesting thing about fennel is that it grows QUICKLY, much like a weed. The young fennel bulbs are not mature enough to harvest, but I found a way to use up the fennel fronds before they completely take over my entire garden plot: Fennel Cakes.
This recipe is gluten free and tastes great served with salmon or eggs.
Fennel Cakes (makes 6 – 8 patties)
1 large bunch of fennel fronds (enough to fill your hand when holding the stems like a bouquet) – washed
1 cup corn Chex – crushed OR 1/2 cup of gluten free breadcrumbs (you can make these yourself from rice bread)
1/4 tsp pepper
1 egg – beaten
1/2 cup grated Parmesan cheese
1 clove of garlic – minced
1 scallion – diced
Olive oil or Pam Spray
Steam fennel fronds over a pot of boiling water for 15 minutes to soften stems. Rinse steamed fennel fronds with cold water, drain, and pat dry with a towel. Using a knife, mince fennel finely, or alternatively chop in a food processor for an even consistency.
In a large bowl, moisten Chex crumbs with a splash of water, just enough to soften. Use a fork to mash the crumbs, then season with pepper, and blend in the beaten egg. Add the Parmesan cheese, garlic, scallion, and minced fennel to the bowl and stir well.
In a large frying pan, heat a little olive oil or Pam spray over medium heat. Take a rounded spoonful of the fennel mixture and form into a 2 inch size patty. It should not be too dry or wet – add a little more beaten egg if it doesn’t hold together. Cook fennel patties in the pan until lightly browned, ~3 minutes each side. Add more oil/Pam spray to the pan in between each batch.