👨‍🍳 作り方

1. 1

   In a large pot, boil the potatoes and cabbage in salted water until tender, about 20-25 minutes. Drain thoroughly.

2. 2

   Return the drained vegetables to the pot over low heat for a few minutes to allow any excess moisture to evaporate. Mash the potatoes and cabbage together using a potato masher or fork. Stir in the minced garlic, salt, and pepper.

   💡 プロのコツ: Ensure vegetables are well-drained to avoid a watery mash.
3. 3

   In a separate frying pan, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pan.

4. 4

   Add the olive oil to the bacon fat in the frying pan. Heat over medium-high heat. Add the mashed potato and cabbage mixture to the pan and press it down firmly with a spatula to form a large pancake or several smaller ones.

   💡 プロのコツ: Pressing the mixture firmly helps it hold together and achieve a crispy crust.
5. 5

   Cook for about 5-7 minutes per side, until golden brown and crispy. You may need to carefully flip the trinxat using a large plate or lid.

   💡 プロのコツ: If the trinxat is too large to flip easily, you can cook it in batches or under a broiler for the last few minutes to crisp the top.
6. 6

   Serve the trinxat hot, garnished with the crispy bacon pieces and fresh parsley, if desired.

   💡 プロのコツ: Trinxat can also be served as a mash without frying, or formed into smaller patties.