Recipes Echidna balls

Recipes Echidna balls

Recipes Echidna balls

Recipes Echidna balls Need a little lunchbox snack that really hits the spot? Try these bite-sized treats. Echidna balls


  • 800g orange special potato, unpeeled
  • 1/3 cup reduced-fat lotion cheese
  • one tablespoon basic flour
  • one egg, lightly beaten
  • 1/2 cups prepared brown grain (see note)
  • 65g tasty cheese, reduce into ten x 1cm cubes
  • Olive oil aerosol


  • Step one Preheat cooker to 210�C/190�C fan-forced. Range a cooking tray with baking papers. Place special potato on prepared holder. Bake intended for one hour or till just tender. Put aside for 10 mins or until awesome enough to deal with. Peel and toss skin.
  • Action 2

    Place lovely potato, cream cheese, flour and egg cell in a bowl. Making use of a shell, mix to mix.

  • Step 3

    Spread rice on the dinner plate. Shape 1 heaped tea spoon sweet potato mixture right into a ball. Push 1 cube tasty cheese into center of ball. Shape ball to block off cheese. Roll ball over rice in order to cover, lightly pressing rice onto golf ball. Place on prepared tray. Repeat along with remaining sweet potato mixture, tasty dairy products and rice.

  • Step four Spray balls with olive essential oil. Bake for a quarter-hour or till fantastic and heated through. Set apart in order to cool. Serve.