Makes
5-6
By
2
Average: 1 (1 vote)
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Ingredients

1 large fennel bulb
1 egg
125ml (1/2 cup) milk
50g (1/2 cup) breadcrumbs
40g (1/2 cup) grated parmigiano
Olive oil for cooking
 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.