Cod and potato fritters

Cut the peeled potato into 2 cm pieces; lay flat in a saucepan, add water just to barely cover, season generously with sea salt and heat on high.

Finely chop the onion, roughly chop the garlic, and finely chop the cod.

Heat a fry pan over medium with 2 tbsp extra virgin olive oil for a couple of minutes; saute the onion and garlic, stirring, about 3 minutes until slightly translucent.

Add the cod and cook, stirring, 3 to 4 minutes until just cooked through; take off the heat.

Boil the potatoes 15 to 20 minutes until a toothpick pierces them easily.

Drain in a colander, rinse under cold water to stop the cooking and cool to room temperature, and shake off the excess water.

In a large bowl semi-mash the potatoes with a masher or fork, leaving small chunks; add the cod mixture, two large eggs, the parsley, sea salt and black pepper and mix well.

Heat the same pan over medium with the frying oil for a couple of minutes; add spoonfuls of the mixture in a single layer, in batches, and fry 4 to 5 minutes per side until golden.

Drain each batch on paper towels; serve garnished with lemon wedges.