Mediterranean Fennel Cakes

Mediterranean fennel cakes are a delicious and easy-to-prepare dish, perfect as an appetizer or side dish. Let’s see together how to make them with an Italian touch.

Ingredients

• 4 medium-sized fennel bulbs
• 100 g grated Parmesan
• 2 eggs
• 100 ml cooking cream
• Breadcrumbs as needed
• Extra virgin olive oil
• Salt and black pepper to taste
• A pinch of nutmeg
• Butter for greasing the molds
• (Optional) Taggiasca olives or capers to add an extra Mediterranean note

Preparation

1. Preheat the oven to 180 °C.
2. Clean the fennel, removing the outer leaves and cutting them into four parts. Also remove the hard core.
3. Boil the fennel in salted water for about 10-15 minutes, until tender, then drain and let cool.
4. Meanwhile, grease the molds you will use for the cakes with butter.
5. Roughly chop the boiled fennel and place them in a bowl.
6. Add the Parmesan, eggs, cream, and a pinch of salt, chili pepper, and nutmeg. Mix well to obtain a homogeneous mixture.
7. If desired, you can also add chopped Taggiasca olives or capers for a more intensely Mediterranean flavor.
8. Fill the molds with the fennel mixture, pressing lightly.
9. Sprinkle the surface of each cake with breadcrumbs and a drizzle of extra virgin olive oil.
10. Bake the cakes for about 20-25 minutes or until the surface is golden and crispy.
11. Let the fennel cakes cool for a few minutes before gently unmolding them.

Fun Facts

Fennel is often appreciated in Mediterranean diets for its ability to aid digestion and for its unique flavor that pairs well with many Mediterranean herbs and flavors. In Italy, it is common to find this vegetable in many dishes, both raw in salads and cooked in various preparations.

Serve them hot and, if desired, with a light seasonal salad to contrast the richness of the cakes. Enjoy your meal!