Trinxat

About This Recipe

Trinxat — meaning 'chopped' in Catalan — is Andorra's beloved mountain comfort food. Boiled cabbage and potato are mashed together, shaped into a round cake, and pan-fried until a golden crust forms, then topped with crunchy strips of bacon. Simple, satisfying, and deeply Alpine in character.

Ingredients

Serves 4

• 500 ggreen cabbage, roughly chopped
• 400 gfloury potatoes, peeled and cubed
• 150 gstreaky bacon rashers
• 3 tbspolive oil
• 2 clovesgarlic, minced

Instructions

1. 1

   Boil vegetables

   Cook cabbage and potatoes together in salted boiling water for 20 minutes until very tender. Drain thoroughly.

2. 2

   Mash and season

   Mash the drained vegetables together with garlic, salt, and pepper until combined but slightly textured — not completely smooth.

3. 3

   Fry the bacon

   In a large non-stick skillet, fry bacon until crispy. Remove and set aside, leaving the fat in the pan.

4. 4

   Form the cake

   Add olive oil to the bacon fat over medium heat. Press the mash into the pan as a flat cake. Cook 8–10 minutes per side until a deep golden crust forms.

5. 5

   Serve

   Slide onto a plate, top with crispy bacon pieces, and serve immediately.

Variations

• •

  Add a fried egg on top for a complete meal.

• •

  Use smoked pancetta instead of bacon.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh; reheat in a dry skillet to restore the crust.

Frequently Asked Questions