Echidna Rolls

Name: Echidna Rolls
Ingredients: 800 g sweet potatoes (unpeeled); 1/2 cup reduced-fat cream cheese; 1 tablespoon flour; 1 egg (lightly beaten); 1 1/2 cups brown rice (cooked see note); 65 g cheddar cheese (cut into 10 x 1cm cubes); olive oil flavored cooking spray

7 ingredients

8 steps

Ingredients

800 g sweet potatoes (unpeeled)
1/2 cup reduced-fat cream cheese
1 tablespoon flour
1 egg (lightly beaten)
1 1/2 cups brown rice (cooked see note)
65 g cheddar cheese (cut into 10 x 1cm cubes)
olive oil flavored cooking spray

Directions

1

Preheat oven to 210C or 190C fan forced.
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.
3

Place sweet potato, cream cheese, flour and egg in a bowl and using a fork mix to combine.
4

Spread rice on a dinner plate.
5

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.
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.
7

Spray ball with olive oil and bake for 15 minutes or until golden and heated through and set aside to cool.
8

NOTE You will need 1/2 cup of uncooked brown rice to get 1 1/2 cup of cooked.