Andorran cuisine

Trinxat (potato and cabbage cake)

Boiled potato and winter cabbage mashed and fried in a pan with bacon.

Well-cooked hot dish

Trinxat (potato and cabbage cake) — Andorran cuisine. Photograph of the dish.

Ingredients

Potato and cabbage are boiled, mashed and fried as a cake with bacon and garlic.

Avoid dry-cured or cold-smoked sausage and ham with low immunity, or heat them in the dish until steaming.

Fry the bacon crisp and serve hot. The soft inside is easy with mouth sores; the crust can be removed.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Best eaten freshly fried and hot. Refrigerate leftovers within 2 hours and eat within a day.

In the oven until hot throughout; a microwave makes it soggy.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Heart disease, High blood pressure, Kidney disease. Contains processed meat (sausage, bacon, ham). With heart disease, high blood pressure or kidney disease, discuss it with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.