Trinxat
(Cabbage and Potato Cake) Recipe

Origin: Andorra      Period: Traidtional

This is probably one of Andorra's most well known dishes, a hearty fried cake of mashed potatoes and cabbage cooked in a deep frying pan or skillet. The name or the dish derives from the Catalan word for 'chopped'.

Ingredients:

900g Savoy cabbage (with the tough outer leaves discarded)
900g mashing potatoes (Russet, Kerr's Pink etc), peeled
12 thick rashers of salt pork or bacon
3 tbsp olive oil
1 garlic clove, minced
75g bacon fat, thinly sliced
salt and freshly-ground black pepper

Trinxat
(Cabbage and Potato Cake) Preparation:

Method:

Bring two pots of lightly-salted water to the boil and add the cabbage to one and the potatoes to another. Return to the boil then reduce the heat of the cabbage pot to a simmer. The cabbage will typically be done in about 45 minutes and the potatoes in about 25 minutes.

Drain the potatoes, return to the pot and toss over low heat to dry then transfer to large bowl. When the cabbage is done, drain in a colander and allow to cool until it can be handled. Take out the core then drain once more and squeeze gently to extract any more water. Roughly chop the cabbage then add to the bowl with the potatoes.

Mash the potato and cabbage together with a potato masher and when there are no more lumps of potato season with salt and black pepper before setting aside.

In a large, deep frying pan or skillet (about 25cm diameter) fry the salt pork or bacon until done then transfer to kitchen paper to drain and set aside. Add half the bacon fat to the pan and cook until the fat is rendered. Now add half the potato mixture and flatten into a pancake about 1.5cm thick. Continue cooking on high heat until the base forma a nice crust (about 8 minutes). Place a large plate over the pan and invert so that the trinxat falls onto the plate. Now gently slide back into the pan so you can cook the other side. Continue cooking until the base is nicely crusted again then repeat the plate trick to remove the trinxat from the pan.

Add the remaining bacon fat to the pan then use this to fry the remaining half of the potato mixture, using exactly the process above. When ready serve the trinxat cut into thirds then cover each slice with two bacon rashers and serve.

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