Echidna Rolls

"A healthy snack for the lunch box."
photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
1hr 35mins
10 echidna balls




  • 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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  1. For flavor and concept, these are 5 stars, for actual technique, these are a 4 for me. I think these require some skill as I made as directed, yet my sweet potato filling wasn't firm enough to take in the cheese and roll in the rice. I got some to work, as you can see from my photo(s), but couldn't get the volume out. I will try these again. Thanks, I'm Pat! Made for Newest Zaar Tag game.


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