Fennel Cakes

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5 cups finely chopped fennel sprouts, blanched and drained

3 eggs, beaten

3/4 to 1 cup grated Parmesan cheese + Parmesan for topping

1/2 to 3/4 cup breadcrumbs

5 garlic cloves, minced, or 8 green garlic shoots

1/2 cup chopped parsley

1 teaspoon hot red pepper flakes, or to taste


Extra virgin olive oil for frying

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