Greeks are known to make patties out of nothing: Just out of some vegetables or greens along with some flour, a bit of olive oil and voila! You have a dish. These humble dishes really came out of the need to use anything that was available and in Greece’s case that was vegetables, greens and olive oil. The result is delicious food that in most case is also vegan.
I first had these fritter/patties on the island of Kithira, actually that’s the only place I’ve had them. Crete also has the famous pita that is stuffed with fennel leaves as well. As you may have understood by looking at the photo, this recipe uses the feather-like leaves not the bulb. You can find them at Greek markets in bunches, just the leaves-not the bulb. Actually in most Greek recipes you find fennel leaves not the bulb.
Fennel is very aromatic, it has the same flavor compound as anise, anethol, so these patties do not need much in terms of other herbs. And since ouzo also has an anise base, these are actually nice to serve as a meze with the drink.