ECHIDNA ROLLS
Make and share this Echidna Rolls recipe from Food.com.
Provided by ImPat
Categories Australian
Time 1h35m
Yield 10 echidna balls, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 210C or 190C fan forced.
- 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.
- Place sweet potato, cream cheese, flour and egg in a bowl and using a fork mix to combine.
- Spread rice on a dinner plate.
- Shape 1 heaped tablespoon sweet potato mixture into a ball and press 1 cub of cheese into centre of ball and shape the ball to enclose cheese.
- 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.
- Spray ball with olive oil and bake for 15 minutes or until golden and heated through and set aside to cool.
- NOTE You will need 1/2 cup of uncooked brown rice to get 1 1/2 cup of cooked.
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