Entree: Spain – Catalonia – Trinxat (Catalan pan-fried cake of mashed potatoes and cabbage mixed with pork)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Total 55 min

Ingredients

- 1 1/2 lb (700 g) potatoes, peeled and cut into chunks
- 1 lb (450 g) green cabbage, shredded
- 6 oz (170 g) smoked pancetta or bacon, diced
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 ml) red wine vinegar or to taste (optional)

Instructions

1. Place potatoes in a pot, cover with cold salted water and bring to a boil; simmer until very tender, 15–20 minutes. Drain well and return to the pot; mash coarsely and keep warm.
2. While potatoes cook, heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add diced pancetta or bacon and cook until crisp and fat renders, 6–8 minutes. Remove with a slotted spoon and reserve.
3. In the same skillet with rendered fat, add remaining 1 tbsp (15 ml) olive oil and sauté shredded cabbage with minced garlic until softened and lightly caramelized, about 10–12 minutes. Season with 1 tsp (5 g) salt and black pepper.
4. Combine mashed potatoes, sautéed cabbage, reserved pancetta and chopped parsley in a mixing bowl; mix gently to a cohesive but slightly chunky texture. Adjust seasoning and stir in 1 tbsp (15 ml) red wine vinegar if using.
5. Heat butter in a clean skillet over medium-high. Shape potato-cabbage mixture into one large cake or 4 smaller patties and fry until a deep golden crust forms, 4–5 minutes per side for patties (6–8 minutes per side for one large cake). Transfer to a plate lined with paper towel to drain briefly.
6. Serve hot, garnished with extra parsley and a drizzle of olive oil if desired.