Echidna Rolls
Recipe: #16023
November 20, 2014
Categories: Snacks, Cheese, Cheddar, Rice, Brown Rice, Sweet Potato/Yam, Oven Bake Diabetic, Gluten-Free, Heart Healthy, No Eggs, Vegetarian, Kosher Dairy, more
"A healthy snack for the lunch box."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (122.2 g)
- Calories 177.5
- Total Fat - 3.5 g
- Saturated Fat - 1.7 g
- Cholesterol - 27.6 mg
- Sodium - 106 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 3.1 g
- Sugars - 0.3 g
- Protein - 7.9 g
- Calcium - 139.8 mg
- Iron - 3.2 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 210C or 190C fan forced.
Step 2
Line a 1 baking trays with baking paper and place sweet potato on one prepared tray and bake for 1 hour or until just tender and set aside for 10 minutes until cool enough to handle, peel and discard skin.
Step 3
Place sweet potato, cream cheese, flour and egg in a bowl and using a fork mix to combine.
Step 4
Spread rice on a dinner plate.
Step 5
Shape 1 heaped tablespoon sweet potato mixture into a ball and press 1 cube of cheese into centre of ball and shape the ball to enclose cheese.
Step 6
Roll ball over rice to cover, lightrly pressing rice onto ball and place on prepared tray and repeat with remaining sweet potato mixture, cheese and rice.
Step 7
Spray ball with olive oil and bake for 15 minutes or until golden and heated through and set aside to cool.
Step 8
NOTE You will need 1/2 cup of uncooked brown rice to get 1 1/2 cup of cooked.
Tips
No special items needed.
0 Reviews
You'll Also Love
