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Echidna balls
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Prep Time: 15 minutes
Cook Time: 75 minutes
Total Time: 90 minutes
Whip up some delicious mini snacks for your lunchbox!
Ingredients:
800g orange sweet potato, unpeeled
82.50 gm reduced-fat cream cheese
20.00 ml plain flour
1egg, lightly beaten
300.00 gm cooked brown rice (see note)
65g tasty cheese, cut into 10 x 1cm cubes
Olive oil spray
Instructions:
Preheat your oven to a toasty 210°C/190°C fan-forced. Line a baking tray with baking paper and lay down the sweet potato. Roast for 1 hour until tender. Let it cool for 10 minutes, then peel off and discard the skin.
Combine sweet potato, cream cheese, flour, and egg in a bowl. Mix with a fork until well blended.
Spread the rice on a dinner plate, then shape a heaped tablespoon of sweet potato mixture into a ball. Press a cube of tasty cheese into the center of the ball, shape the ball to enclose the cheese, and roll it over the rice to cover, gently pressing the rice onto the ball. Place the completed ball on a prepared tray and repeat the process with the remaining sweet potato mixture, tasty cheese, and rice.
Coat balls with a touch of olive oil, then bake for 15 minutes until beautifully golden and warmed. Allow them to cool before serving.