spread out on a flat plate and garnish each with a basil leaf.
Coat the fennel cubes and a few purslane leaves with a marinade of two parts balsamic vinegar, one part olive oil, salt and pepper and arrange in the center of the plate.
Grate the peeled sweet potatoes, stir in the shrimp, one egg, salt and pepper and finish baking in olive oil to make cookies.
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