Entree: Andorra – Central Culinary Region – Trinxat (Rustic Catalan potato and cabbage mash pan-fried with cured pork into a golden cake)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) Savoy or green cabbage, core removed and thinly sliced
- 6 oz (170 g) smoked bacon or pancetta, diced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 2 cloves garlic, minced (approx. 6 g)
- 1 egg, beaten (approx. 50 g)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Put the potatoes and sliced cabbage in a large pot, cover with salted water, bring to a boil and simmer until the potatoes are tender, about 15–20 minutes. Drain well.
2. Meanwhile, in a large skillet over medium heat, cook the diced bacon until crisp and browned, about 6–8 minutes. Remove most of the fat, leaving about 1 tbsp (15 ml) in the pan; add the olive oil if needed.
3. Add the minced garlic to the bacon pan and sauté briefly until fragrant, about 30 seconds. Remove from heat.
4. Roughly mash the drained potatoes and cabbage together in a bowl, leaving some texture. Stir in the cooked bacon and garlic, the beaten egg, butter, salt, and pepper until combined.
5. Form the mixture into one or two patties about 1 1/2 inches (4 cm) thick. Heat the skillet over medium heat and add a little oil if needed. Fry the patties 4–5 minutes per side until deeply golden and crisp.
6. Transfer to a plate, garnish with chopped parsley, slice into wedges, and serve hot.