Wild fennel is very common in the Mediterranean and can be found growing along roadsides, pastures and in the hills. The aniseed taste works so well in this recipe.

Ingredients - fritters

800 g Potatoes shredded   
300 g Wild Fennel top and finely chopped
50 g Flour
4 Garlic cloves, finely chopped or use a garlic press
3 eggs beaten
1 tablespoon Salt
1 teaspoon Chilli powder (optional)
1 teaspoon Mixed spice
Vegetable oil for shallow frying

Ingredients - Tarator Sauce

250 ml Tahini (sesame seeds and olive oil)
Juice of 1-2 Lemons
2 Garlic cloves pressed
Salt
Water to dilute to a creamy consistency

Tarator Method:

Mix together tahini, garlic and juice of 1 lemon. The consistency will be quite thick. Use water gently until you have a creamy consistency. If you prefer more of a tang, add the juice of the other lemon and season also to taste.

Fritters Method:

Shred potatoes using the larger holes, if using a hand grater. Wrap the shredded potatoes in kitchen paper to remove as much moisture from the potatoes as possible.  
Add oil to frying pan, enough for shallow frying.
To the shredded potatoes add chopped wild fennel leaves, garlic, chilli pepper, mixed spice, salt, flour and beaten egg. Mix together well and use your hands to shape into balls and then flatten.
Heal oil for a few minutes. Use a small piece of bread to test if oil is hot enough, the bread should start frying. Add the fritters to the oil and fry each side until golden brown. This should take about 2 or 3 minutes each side.
When done remove using a slotted spatula and place on kitchen roll to absorb the excess oil and leave to cool.

To Serve:

Arrange on a plate with some lemon slices and enjoy with the Tatator sauce.
Served with a mixed salad makes a wonderful light lunch or picnic treat.

Great for vegetarians.