Echidna Rolls

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

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

Recipe

• 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.