eCook Meal
Chorizo & Potato Rosti
with a zesty cream cheese & toasted almonds
You can never go wrong with sautéed potatoes, but combine it with smoky chorizo in a golden fried rosti, and you’ve got a winner on your hands. Add a smear of zesty cream cheese, a medley of roasted baby tomatoes & onions, and a sprinkling of toasted almonds. Be warned – you’ll want seconds!
Serving guide
Choose your portion size.
AND WE’RE OFF!
Preheat the oven to 200°C. Spread the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 20-25 minutes (flipping halfway). In a bowl, dress the halved baby tomatoes with a drizzle of oil and seasoning. Set aside.
GRATE JOB, CHEF!
Grate the rinsed Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add the chopped chorizo, the flour, 1 egg, 1 tbsp of oil, and seasoning. Mix until combined. Set aside.
MAKE THE SMEAR & DRIZZLE
In a small bowl, combine the cream cheese, ½ the chopped chives, the Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside.
GET READY TO ROAST
When the roast has 10-12 minutes remaining, give the tray a shift. Add the dressed baby tomatoes to the tray and roast for the remaining time.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPUDTACULAR
Return the pan to medium-high heat with a drizzle of oil. When hot, add the rosti batter and form into one round rosti, about 1cm thick. Fry until golden brown, 2-3 minutes. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel.
THE ROSTI IS READY!
Plate up a crispy, golden Potato & chorizo rosti. Smear with the zesty cream cheese. Top with the roasted onion & baby tomatoes and the rinsed green leaves. Sprinkle over the remaining chives and the toasted Almonds. Serve with any remaining lemon wedges. Gorgeous, Chef!
AND WE’RE OFF!
Preheat the oven to 200°C. Spread the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 20-25 minutes (flipping halfway). In a bowl, dress the halved baby tomatoes with a drizzle of oil and seasoning. Set aside.
GRATE JOB, CHEF!
Grate the rinsed Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add the chopped chorizo, the flour, 2 eggs, 2 tbsp of oil, and seasoning. Mix until combined. Set aside.
MAKE THE SMEAR & DRIZZLE
In a small bowl, combine the cream cheese, ½ the chopped chives, the Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside.
GET READY TO ROAST
When the roast has 10-12 minutes remaining, give the tray a shift. Add the dressed baby tomatoes to the tray and roast for the remaining time.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPUDTACULAR
Return the pan to medium-high heat with a drizzle of oil. When hot, add ½ the rosti batter and form into one round rosti, about 1cm thick. Fry until golden brown, 2-3 minutes. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat this process to create 2 rostis.
THE ROSTI IS READY!
Plate up a crispy, golden Potato & chorizo rosti. Smear with the zesty cream cheese. Top with the roasted onion & baby tomatoes and the rinsed green leaves. Sprinkle over the remaining chives and the toasted Almonds. Serve with any remaining lemon wedges. Gorgeous, Chef!
AND WE’RE OFF!
Preheat the oven to 200°C. Spread the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 25-30 minutes (flipping halfway). In a bowl, dress the halved baby tomatoes with a drizzle of oil and seasoning. Set aside.
GRATE JOB, CHEF!
Grate the rinsed Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add the chopped chorizo, the flour, 3 eggs, 3 tbsp of oil, and seasoning. Mix until combined. Set aside.
MAKE THE SMEAR & DRIZZLE
In a small bowl, combine the cream cheese, ½ the chopped chives, the Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside.
GET READY TO ROAST
When the roast has 10-12 minutes remaining, give the tray a shift. Add the dressed baby tomatoes to the tray and roast for the remaining time.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPUDTACULAR
Return the pan to medium-high heat with a drizzle of oil. When hot, add ⅓ of the rosti batter and form into one round rosti, about 1cm thick. Fry until golden brown, 2-3 minutes. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat this process to create 3 rostis.
THE ROSTI IS READY!
Plate up a crispy, golden Potato & chorizo rosti. Smear with the zesty cream cheese. Top with the roasted onion & baby tomatoes and the rinsed green leaves. Sprinkle over the remaining chives and the toasted Almonds. Serve with any remaining lemon wedges. Gorgeous, Chef!
AND WE’RE OFF!
Preheat the oven to 200°C. Spread the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 25-30 minutes (flipping halfway). In a bowl, dress the halved baby tomatoes with a drizzle of oil and seasoning. Set aside.
GRATE JOB, CHEF!
Grate the rinsed Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add the chopped chorizo, the flour, 4 eggs, 4 tbsp of oil, and seasoning. Mix until combined. Set aside.
MAKE THE SMEAR & DRIZZLE
In a small bowl, combine the cream cheese, ½ the chopped chives, the Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside.
GET READY TO ROAST
When the roast has 10-12 minutes remaining, give the tray a shift. Add the dressed baby tomatoes to the tray and roast for the remaining time.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPUDTACULAR
Return the pan to medium-high heat with a drizzle of oil. When hot, add ¼ of the rosti batter and form into one round rosti, about 1cm thick. Fry until golden brown, 2-3 minutes. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat this process to create 4 rostis.
THE ROSTI IS READY!
Plate up a crispy, golden Potato & chorizo rosti. Smear with the zesty cream cheese. Top with the roasted onion & baby tomatoes and the rinsed green leaves. Sprinkle over the remaining chives and the toasted Almonds. Serve with any remaining lemon wedges. Gorgeous, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R87.57
for 4 servings · R21.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Self-raising Flour needs 125 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cream Cheese needs 125 mlMULTIGRAIN WAVES™ Chilli Cream Cheese Nibbles 30 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Lemons needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Sliced Pork Chorizo
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chorizo & Potato Rosti?
The preparation time for Chorizo & Potato Rosti with a zesty cream cheese & toasted almonds is between 25 and 45 minutes.
What is the total time required to make Chorizo & Potato Rosti with a zesty cream cheese & toasted almonds?
The total time required to make Chorizo & Potato Rosti with a zesty cream cheese & toasted almonds is between 40 and 65 minutes.
How many servings does Chorizo & Potato Rosti provide?
4 servings
What are the main ingredients in Chorizo & Potato Rosti?
Almonds, Baby Tomato, Cream Cheese, Fresh Chives, Green Leaves, Lemon, Onion, Pork Chorizo, Potato, Self-raising Flour
What is the nutritional information of Chorizo & Potato Rosti?
Calories: 686, Carbs: 73 grams, Fat: grams, Protein: 27.4 grams, Sugar: 10.6 grams, Salt: 741 grams
How do I prepare Chorizo & Potato Rosti?
GET READY TO ROAST: When the roast has 10-12 minutes remaining, give the tray a shift. Add the dressed baby tomatoes to the tray and roast for the remaining time. THE ROSTI IS READY!: Plate up a crispy, golden potato & chorizo rosti. Smear with the zesty cream cheese. Top with the roasted onion & baby tomatoes and the rinsed green leaves. Sprinkle over the remaining chives and the toasted almonds. Serve with any remaining lemon wedges. Gorgeous, Chef! GRATE JOB, CHEF!: Grate the rinsed potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Place the drained potato in a bowl. Add the chopped chorizo, the flour, 2 eggs, 2 tbsp of oil, and seasoning. Mix until combined. Set aside. AND WE’RE OFF!: Preheat the oven to 200°C. Spread the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 20-25 minutes (flipping halfway). In a bowl, dress the halved baby tomatoes with a drizzle of oil and seasoning. Set aside. TOAST: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MAKE THE SMEAR & DRIZZLE: In a small bowl, combine the cream cheese, ½ the chopped chives, the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. Set aside. SPUDTACULAR: Return the pan to medium-high heat with a drizzle of oil. When hot, add ½ the rosti batter and form into one round rosti, about 1cm thick. Fry until golden brown, 2-3 minutes. Get ready to flip! Cover the pan with a chopping board or a plate. Flip the pan quickly (and with confidence!), so the rosti flips onto the board or plate. Add another drizzle of oil to the pan and slide the rosti back into the pan, so the uncooked side is on the base of the pan. Fry until golden brown, 2-3 minutes. Remove from the heat and drain on paper towel. Repeat this process to create 2 rostis.
What should be prepared from my kitchen to make Chorizo & Potato Rosti?
Almonds, Baby Tomato, Cream Cheese, Fresh Chives, Green Leaves, Lemon, Onion, Pork Chorizo, Potato, Self-raising Flour
How many calories does Chorizo & Potato Rosti have?
686 calories
How much fat content does Chorizo & Potato Rosti have?
grams