Trinxat — Potato and Cabbage Patty with Bacon

A crispy patty made from potato and cabbage with bacon — a classic dish of Catalan cuisine. Served hot with a golden crust on both sides.

Ingredients

• 500 g Cabbage
• 2 pcs Potatoes
• 4 pcs Bacon
• 2 clove Garlic
• 1 tbsp Parsley
• to taste Salt
• to taste Black pepper

Instructions

1. Pour salted water into a large pot and bring to a boil.
2. Cut the cabbage into pieces and cut the potatoes. Place the vegetables in the boiling water and cook for 30–40 minutes until completely tender.
3. Drain the vegetables in a colander and let them drip dry. Return them to the pot and set to the lowest heat to let the vegetables steam slightly.
4. Meanwhile, fry the bacon in a skillet until crispy. Set the bacon aside on a paper towel, leaving the fat in the skillet.
5. Chop the bacon into small pieces.
6. Mash the potatoes and cabbage with a potato masher, add finely minced garlic, salt and pepper to taste. Fold in the bacon pieces.
7. Heat the remaining bacon fat in the skillet. Transfer the potato and cabbage mixture into a portion mold or directly onto the skillet, pressing down slightly. Fry over medium heat until golden brown, then flip and fry the second side until crispy.
8. Transfer the finished patty to a serving plate, garnish with fresh chopped parsley, and serve hot.