Bacalao & Potato Croquetas

Name: Bacalao & Potato Croquetas
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 40g Bacalao (Salt Cod); 1 small Potato; 1 Egg

10–12 monthsFinger Food

AllergensEggs

Prep15m

Cook20m

Servings4

Crispy-on-the-outside, creamy-on-the-inside croquettes made with salt cod and potato. A beloved Spanish tapa perfect for little fingers.

Ingredients

Bacalao (Salt Cod)40g

Potato1 small

Egg1

Instructions

1Desalt 40g bacalao by soaking overnight; boil and flake finely.
2Boil 1 small potato until very soft, then mash smooth.
3Mix flaked bacalao with mashed potato and 1 beaten egg.
4Shape into small croquette fingers and bake at 180°C (350°F) for 18-20 minutes until golden.
5Cool completely before serving as finger food.

Safety Notes

Cook Eggs Thoroughly

Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.