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Cheesy potato loaf

Recipe from: 4/2/1996 12:00:00 AM
Ingredients 11
Servings 0


  • 110
    firm goat's milk cheese or feta cheese, diced
  • 5
    chives, finely chopped
  • 3
    chopped fresh thyme
  • 1
    medium-sized potato, peeled and grated
  • 325
    self-raising flour
  • 2
  • pinch red pepper
  • 1
    extra-large egg
  • 30
  • 5
    wholegrain mustard
  • extra self-raising flour


30-35 min
Preheat the oven to 180 ºC and spray a baking sheet with non-stick spray. Place two-thirds of the cheese in a fairly large mixing bowl. Add the chives, thyme and grated potato and sift in the flour, salt and cayenne pepper. Mix gently. Whisk the egg, milk and mustard together and pour over the dry ingredients. Using a spatula, mix until a moist dough is formed. Gather the dough together and sprinkle with a little flour if it sticks to your hands. Shape into a round loaf and place on the baking sheet. Press the remaining cheese on top of the bread and bake for 30-35 minutes or until done. Remove from the baking sheet and serve while still warm. Makes 1 fairly small loaf.

Read more on: starch  |  bake

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