Chorizo and Potato Loaf
3
Points®
Total time: 1 hr 20 min • Prep: 30 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Who said loaves need to just be sweet? Here, we take a savoury spin with this potato loaf that has pieces of chorizo hidden in every bite. For more of a spicy kick, swap in chili powder for smoked paprika! Serve as an appetizer with dips and spreads, as a side dish with meals, or serve with soups and salads rather than brown or white bread. The possibilities here are endless!
Ingredients
Uncooked potato
250 gm, peeled, cubed into 1 cm pieces
Egg
2 medium
Self-rising flour
⅔ cup(s)
Ground coriander
1 tsp(s)
Olive oil
1 tbsp(s)
Plain fat free yogurt
1 cup(s)
Smoked paprika
¼ tsp(s)
Chorizo
3 oz, quartered lengthways, thinly sliced
Instructions
1
Preheat oven to 392°F (200°C). Cook potato in a large saucepan of boiling salted water for 2 minutes. Drain.
2
Whisk eggs and flour in a medium bowl until combined. Add coriander, oil, yogurt and paprika. Season with salt and pepper and whisk to combine. Stir through potato and onion.
3
Pour one-third of mixture into a loaf tin and sprinkle with one-third of chorizo. Repeat twice to make 3 layers.
4
Bake for 35 minutes or until loaf is cooked when tested with a skewer. Set aside in tin for 10 minutes before turning onto a wire rack to cool. Serve warm or at room temperature or store in an airtight container in the fridge when cooled.
5
Serving size: 1/8 loaf
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