Fennel Cake

iStock
Ingredients
  • 1 lb. Wild Fennel
  • Garlic
  • 1 Cup Parmigiano-Reggiano
  • 1 Cup Bread Crumbs
  • 2 Eggs
  • Salt and Pepper to Taste
Instructions

1. Finely chop fennel and cook for about 10 minutes in salt water.

2. Drain fennel and add to mixing bowl.

3. Mix in the rest of the ingredients with the fennel.

4. Create small patties from the mixture and fry in oil. 

[Ed. note: In Edible Selby author Todd Selby asked each contributor to fill out a handwritten Q-and-A. Below is a page from Angelo Garro. For more about the book, see the story Not your typical cookbook: Photos, illustrations and the meaning of life.]

A page from Edible Selby
A page from Angelo Garro in Edible Selby

Excerpted from Edible Selby by Todd Selby, Harry N. Abrams, 2012.

Categories: 
SidesVegetarian

Top Recipes

In Ethiopia, fearing famine and farming teff

Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.