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Ingredients
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Base
Coating and binding
Method
Prep and desalting
- 1
Desalt bacalao
Rinse the salt cod and soak it in cold water, changing the water every 4–6 hours for 24 hours, until desalinated. Drain and flake the cod.
- 2
Prepare potatoes
Boil peeled potatoes until tender, drain, and mash until smooth with a pinch of salt.
- 3
Filling and binding
- 4
Combine filling
In a large bowl, fold the mashed potatoes, flaked bacalao, onion, garlic, parsley, lemon juice, salt and pepper. Mix until well combined and cohesive. If the mixture feels too loose, chill 15 minutes.
- 5
Bind with egg
Add the beaten eggs and mix to help binding. If the mixture is still loose, adjust with a little more mashed potato or breadcrumbs to reach a firm, rollable texture.
Shaping, coating and frying
- 6
Shape croquetas
With wet hands, shape the filling into small oval portions (croquetas).
- 7
Coat
Roll each croqueta first in flour, then dip in beaten egg, and finally coat with breadcrumbs.
- 8
