Bubble and Squeak Appetizers with Salsa

Peel potatoes, trim and boil in salted water until knife tender about 30 minutes.

Rinse cabbage, trim, cut into fine strips and boil in salted water for about 10 minutes.

Drain potatoes and allow to cool in a bowl. Mash potatoes finely with a potato masher. Boil milk and add milk and butter to potatoes. Mix potatoes, milk and butter into a fine puree. Season with salt, pepper and nutmeg. Drain cabbage and add to potato mixture in a large, hot and pan coated with 2-3 tablespoons of oil. Press potato and cabbage evenly flat and slowly fry about 5 minutes until golden brown. Turning carefully (such as by sliding onto a dish) fry other side about 5 minutes until golden brown. Then slide from the pan onto a cutting board and let cool to room temperature.

For the salsa, peel onion and finely chop. Rinse scallions, trim and cut diagonally into thin rings. Rinse bell peppers, cut in half, remove seeds and ribs and finely chop. Drain corn. Mix onion, scallions, and bell peppers with lemon juice, vinegar and remaining oil and season with salt, sugar and pepper. Garnish with parsley.