Sardinian fennel cakes

Tags: Italian, starter
Created: 2014/05/05
Gather young fronds, avoiding the thick tougher stems.
. Makes 8 small patties. 11 steps
1/4 cup broth   add enough broth to moisten bread Use a rounded tablespoon of mixture to form a cake. If it doesn't hold, add a little more beaten egg. The mass should not be too dry nor too wet. Fry in a little olive oil until lightly browned on both sides.
50g bread cubes
ground pepper   season
1 egg beaten   mash in with a fork
1 clove garlic mince
1 bunch wild fennel fronds rinsed, gently dried mince finely mash in
50g hard cheese grated
Serve with some plain yoghurt, or scrambled eggs
For the bread, use one-day old bread coarsely ground in a blender