Echidna Rolls

1. 1

   Preheat oven to 210C or 190C fan forced.

2. 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. 3

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

4. 4

   Spread rice on a dinner plate.

5. 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. 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. 7

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

8. 8

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

No additional tips available.