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Wild Fennel Green Cakes

Ingredients

• 8 oz fennel fronds from wild fennel or the leafy green stalks of two cultivated fennel bulbs
• 2 eggs
• ½ cup finely grated parmesan
• ½ teaspoon salt
• ½ teaspoon toasted ground wild or cultivated fennel seed
• Suggestion of lemon zest
• ½ cup breadcrumbs
• 2 tablespoons heavy cream
• Fresh ground black pepper to taste
• Cooking oil as needed

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