Trinxat de la Cerdanya

Ingredients

• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 300g (10.5 oz) cabbage, finely shredded 300g (10.5 oz) cabbage, finely shredded
• 150g (5.3 oz) bacon, diced 150g (5.3 oz) bacon, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Boil the diced potatoes in salted water until tender. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, add the minced garlic and sauté for a minute until fragrant.
4. 4.
   Add the shredded cabbage to the skillet and cook until wilted and slightly caramelized, about 8-10 minutes.
5. 5.
   Mash the boiled potatoes with a fork or potato masher until smooth. Season with salt and pepper.
6. 6.
   Add the mashed potatoes to the skillet with the cabbage and mix well to combine.
7. 7.
   Shape the mixture into small pancakes and return them to the skillet. Cook for 3-4 minutes on each side until golden brown and crispy.
8. 8.
   Serve the Trinxat de la Cerdanya pancakes hot, topped with the crispy bacon.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, evenly-sized pieces to ensure they cook evenly.
• Cabbage — Finely shred the cabbage to ensure it cooks quickly and evenly.
• Bacon — Use thick-cut bacon for a more substantial texture and smoky flavor.

Tips & Tricks

• For extra flavor, you can add a pinch of smoked paprika or a dash of hot sauce to the mashed potatoes.
• If you prefer a vegetarian version, you can omit the bacon and add some smoked paprika or nutritional yeast for a smoky flavor.
• Serve the Trinxat de la Cerdanya pancakes with a dollop of sour cream or Greek yogurt for added creaminess.
• Leftover Trinxat de la Cerdanya pancakes can be reheated in a skillet or oven for a quick and delicious breakfast or lunch option.
• Experiment with different herbs and spices such as thyme, rosemary, or cumin to customize the flavor profile of the pancakes.

Serving advice

Serve the Trinxat de la Cerdanya pancakes as a main course accompanied by a fresh green salad or as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Arrange the Trinxat de la Cerdanya pancakes on a platter, garnished with fresh herbs such as parsley or chives. Serve them with a side of crispy bacon for an extra touch of indulgence.