Spinach Cakes With Fennel

• 1 lb fresh spinach
• 9 ounces ricotta cheese
• 1 egg, beaten
• 2 teaspoons fennel seeds, lightly ground
• 12 cup romano cheese, grated
• 1 ounce flour
• 1 teaspoon dried thyme
• 5 tablespoons butter
• 2 garlic cloves, minced
• salt and pepper

1. Place the spinach in a pan and cover and cook for 4-5 minutes until lightly wilted.
2. Drain the spinach and then cool it.
3. Mash the ricotta and beat in the egg and the fennel seeds.
4. Season with salt and pepper and then stir in the cheese.
5. Squeeze as much excess water as possible from the spinach and then chop it and stir it into the cheese mixture.
6. Mix the thyme and flour together.
7. With heaping tbs, form the cheese and spinach mixture into small balls and then flatten into patties.
8. Roll the patties in the seasoned flour.
9. Bring a pan of water to boil and add the patties and cook for 3-4 minutes, or until they rise to the surface.
10. Remove with a slotted spoon.
11. Enjoy!

fresh spinach, ricotta cheese, egg, fennel seeds, romano cheese, flour, thyme, butter, garlic, salt

Taken from www.food.com/recipe/spinach-cakes-with-fennel-232278 (may not work)