Oven baked potato and cod croquettes

Wash the potatoes, make a cut in their circumference to facilitate the peeling. Cook them in their skins in water, it will take between 15' and 30' depending on the size of the potatoes.

While the potatoes are cooking, remove the skin and bones of the codfish and break it up as small as possible, so it will be better distributed in the dough.

When the potatoes are cooked (when pierced with a knife it goes through and comes out easily) transfer them to a bowl and carefully peel them while hot.

While still hot, mash them with a fork or a potato masher to a puree. Then add the crumbled cod and the chopped garlic and parsley and mix until well incorporated.

Wait for the resulting mixture to cool and crack the eggs. Add them one at a time and integrate them well.

Let the resulting dough rest and cool well. This will compact it and make it easier to handle. Preheat the oven to 180°C up and down heat.

With the help of 2 tablespoons form the croquettes and place them on a baking sheet with baking paper.

Bake them in the oven until they brown a little. And they are ready to eat.