Floral edged plate of Andorran trinxat with parsley on top

An Andorran equivalent of bubble and squeak, this trinxat (pronounced trin-tsat) is a hearty mixture of potato and cabbage which can also lend itself to a meaty alternative.

An Andorran equivalent of bubble and squeak, this trinxat (pronounced trin-tsat) is a hearty mixture of potato and cabbage which can also lend itself to a meaty alternative.

(1 very hearty Portion or serves 2 as a main course – more if served as a side dish).

Ingredients
150g Shredded Cabbage (I use sliced spring greens)
100g Potatoes
3 Slices of Vegetarian Bacon
1 Large Clove of Garlic
1½ tsp Ground Paprika
Sea Salt (amount dependent on taste)
1 tsp Dried Mixed Herbs
Olive Oil
Vegetarian Stock Cube

Method
* Cut the potatoes into small cubes.
* Place the cubed potatoes and cabbage into a saucepan and cover with boiling water and crumble in the vegetable stock cube.  Boil until all items have been cooked through.
* In the meantime, grill your veggie bacon slices and also the garlic clove.
* Drain the potatoes and cabbage and return them back to the saucepan.
* Pour some olive oil over the vegetables and gently fry.
* Chop up the veggie bacon into cubes and add to the saucepan with the garlic, paprika and sea salt.
* Keep frying gently and mix together thoroughly.
* Serve whilst warm!
NB: If you want to do what the Andorrans do, then on the final stage of the process, you can place the Trinxat into a large greased frying pan, flatten it out to make a thick ‘pancake’ of sorts and fry gently.  Then cut into ‘slices’ (like you would cut a cake) and serve.

** As well as this veggie portion, you can make another portion for meat-eaters using bacon.**