Echidna Rolls
Created by ImPat on November 20, 2014
- Servings: 10
- Prep Time: 20m
- Cook Time: 1.25h
- Recipe #16023
Ingredients
- 800 grams sweet potatoes (unpeeled)
- 1/2 cup low-fat cream cheese
- 1 tablespoon all-purpose flour
- 1 large egg (lightly beaten)
- 1 1/2 cups brown rice (cooked, see note)
- 65 grams cheddar cheese (cut into 10 x 1cm cubes)
- Olive oil flavored cooking spray
How to Make
-
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.