Name: Chorizo and potato loaf
Prep time: 30 min
Cook time: 35 min
Total time: 75 min
Yield: 8 servings
Ingredients: 250 g potato cut into 1cm pieces; 2 medium egg(s); 0.666 cup(s) white self-raising flour (100g); 1.5 tbs fresh coriander chopped; 1 tbs olive oil; 1 cup(s) 99% fat-free plain yoghurt (240g); 0.25 tsp smoked paprika; 70 g chorizo sausage quartered, thinly sliced

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Ingredients

potato

250 g, cut into 1cm pieces

egg(s)

2 medium

white self-raising flour

⅔ cup(s), (100g)

fresh coriander

1½ tbs, chopped

olive oil

1 tbs

99% fat-free plain yoghurt

1 cup(s), (240g)

smoked paprika

¼ tsp

chorizo sausage

70 g, quartered, thinly sliced

Instructions

Preheat oven to 200°C. Cook potato in a large saucepan of boiling salted water for 2 minutes. Drain.
Whisk eggs and flour in a medium bowl until combined. Add coriander, oil, yoghurt and paprika. Season with salt and pepper and whisk to combine. Stir through potato and onion.
Pour one-third of mixture into WW Loaf Tin and sprinkle with one-third of chorizo. Repeat twice to make 3 layers.
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.

Notes

TIPS: The WW Loaf tin is available for purchase at the WW Online Shop (ww.com/au/shop). Add 2 tbs grated extra light cheddar cheese with potato in step 2 or SWAP smoked paprika for a pinch of ground chilli.

Chorizo and potato loaf

Ingredients

Instructions

Notes

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