In a pan, bring the Bacalao to a boil.

Remove the Bacalao to a cloth and dry it very well.

Use the same pan and the water where the bacalao was cooked, to cook the potatoes. Add the butter and the milk to the water.

After boiling the potatoes, drain them and let them dry very well.

Chop the garlic, the onions, the parsley and the olives. In a bowl, mix them with the Bacalao and then season with salt and pepper.

Mash the potatoes. Add the mashed potatoes to the previous preparation. Add the whipped eggs and mix everything gently.

Put the frying oil in a pan, heat it and fry this dough in keneles (Bacalao Fritters shape).

To prepare the white bean puree, boil the white beans in salted water. Once cooked, grind everything and add a drizzle of olive oil. Serve with the Bacalao Fritters.