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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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