Trinxat is a Catalan dish made with finely chopped and mashed cabbage, potatoes, garlic, mushrooms, pork or bacon, salt, pepper, and olive oil. It is similar to the British dish bubble and squeak and is easy to prepare. The mashed vegetables are formed into pancakes and fried, then topped with bacon or pork.
Trinxat is a meat and vegetable dish that is part of the Catalan cuisine of Spain. The word trinxat means chopped or sliced in the Catalan language, and the vegetables that are used, mainly cabbage and potatoes, are finely chopped and mashed to make this dish. Other ingredients include garlic, mushrooms, pork or bacon, salt, pepper, and olive oil; all available locally in the Andorra region of Spain. Furthermore, depending on the preferences of the cook, ingredients such as thyme, lemon, sugar and cheese can also be used to prepare trinxat.
This dish is quite similar to a popular British dish called bubble and squeak. Like the British dish, trinxat is fairly quick and easy to prepare and can generally be eaten as an everyday staple. There are many local Catalan variations of potato, cabbage and pork dishes, but the basic preparation method for trinxat is the same.
To begin with, potatoes and cabbage leaves are finely chopped and placed in separate pans of salted water; if mushrooms are used, they are also chopped and placed in a separate pot of water. The chopped vegetables are first boiled and then simmered until tender. The pots are then removed from the heat, the water is drained, and the vegetables are set aside to cool.
The boiled and chopped potatoes and cabbage are now mixed together and mashed well, along with the mushrooms if desired. Salt and pepper are added to the mashed vegetables as required and the mix is set aside. A little olive oil is heated in a pan and thin strips of pork or bacon are fried until crispy. The strips of pork or bacon are then also set aside and, after adding more olive oil to the same pan, a few cloves of garlic are sautéed. The garlic fried together with the excess oil is then poured over the mashed greens and mixed well with them.
The mashed vegetables are divided into several separate portions, which are then flattened into small round pancakes. These pancakes are fried in oil, flipping them as you fry so they brown evenly on both sides. After finishing the trinxat, each pancake is topped with pieces of bacon or fried pork. In some cases, fried pork or bacon may be added to the mashed vegetable and stirred up with it.
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