Bacalao & Potato Croquetas
Crispy-on-the-outside, creamy-on-the-inside croquettes made with salt cod and potato. A beloved Spanish tapa perfect for little fingers.
Allergens
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Do not add salt to food for babies under 12 months. For ages 1–3, limit total sodium to under 800mg per day.
Source: WHO (no added salt for infants) / UK NHS (ages 1–3)
Carefully check all fish for bones before serving to infants and young children. Even “boneless” fillets may contain small pin bones.
Source: General pediatric guidance
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Bacalao (Salt Cod)40g
Potato1 small
Egg1
Steps
- 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.
