Fennel Cake

Yield: 60 cakes

3 cups of Parmesan
9 eggs
all wild fennel
3 cups of bread crumbs
salt and pepper

1. wash fronds and stems
2. boil in water for 10-15 minutes, lay out to cool
3. make sure they are tender and chop very fine
4. beat eggs
5. mix all dry ingredients together
6. add all together in a bowl
7. form little patties
8. fry on both sides until golden brown

Best served warm