Frittelle di Baccalà from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 1 desiree potato (about 75 g), peeled and diced
• 1 x 200 g piece salt cod (baccalà) fillet
• 150 ml water
• 50 ml extra virgin olive oil
• ⅓ cup (50 g) plain flour
• 2 eggs
• 1 small handful (about ¼ cup) flat-leaf parsley leaves, finely chopped
• grapeseed oil, for deep-frying
• ⅛ red cabbage (about 150 g), shredded
• ⅛ Savoy cabbage (about 150 g), shredded
• ¼ white onion, thinly sliced
• salt flakes
• extra virgin olive oil, for drizzling