Echidna balls
Echidna Balls are a sweet potato-based snack, combining creamy cheese and brown rice for a delightful bite. These easy-to-make treats are perfect as appetizers or light meals.
Cook time 75 min
Prep time 15 min
Ingredients:
4 sweet potatos1/3 cup cream cheese
1 tbsp all-purpose white wheat flour
1 egg
1 cup brown rice
1/3 cup cheddar cheese
1 short spray cooking spray oil
Echidna Balls are a delightful and nutritious snack that combines the natural sweetness of sweet potatoes with the richness of cream cheese and cheddar cheese. Perfect as an appetizer or a light meal, these bite-sized treats are not only delicious but also easy to make. Follow this recipe to create a batch of these savory balls that are sure to impress your family and friends.
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel the sweet potatoes and cut them into large chunks.
- In a large pot, bring water to a boil.
- Add the sweet potato chunks to the boiling water and cook for about 15 minutes, or until they are tender and can be easily pierced with a fork.
- Drain the sweet potatoes and let them cool slightly.
- While the sweet potatoes are cooking, cook the brown rice according to the package instructions. This should yield about 1 cup of cooked brown rice.
- Once cooked, set the rice aside to cool.
- Place the cooked sweet potatoes in a large bowl.
- Mash the sweet potatoes until smooth using a potato masher or fork.
- Add the cream cheese, flour, egg, and grated cheddar cheese to the mashed sweet potatoes.
- Mix well until all ingredients are thoroughly combined.
- Add the cooked brown rice to the sweet potato mixture, stirring gently to incorporate it evenly.
- With your hands, form the mixture into small balls, about the size of a golf ball.
- Lightly spray a baking sheet with cooking spray oil to prevent sticking.
- Place the sweet potato balls on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until they are golden brown and firm to the touch.
- Check halfway through and turn the balls gently to ensure even baking.
- Remove the echidna balls from the oven and let them cool slightly.
- Serve warm as a tasty appetizer, snack, or side dish.
Congratulations, you have successfully made Echidna Balls! These tasty snacks are perfect for any occasion and are sure to be a hit with everyone. The combination of sweet potatoes, cheese, and brown rice creates a unique texture and flavor that’s both satisfying and nutritious. Enjoy your homemade Echidna Balls as a snack, appetizer, or even a main dish. Happy cooking!
Echidna balls FAQ:
Bake the Echidna Balls in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown and firm to the touch.
You can substitute cream cheese with ricotta cheese, Greek yogurt, or a dairy-free cream cheese alternative for a similar texture and flavor.
The sweet potatoes are done when they are tender enough to be easily pierced with a fork, typically after about 15 minutes of boiling.
Yes, you can make them ahead of time. Store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. Reheat in the oven before serving.
Form the Echidna Balls to about the size of a golf ball for optimal baking and serving.
Cooking Tips:
- Make sure to cook the sweet potatoes thoroughly before mashing to ensure a smooth texture.
- You can substitute cream cheese with a dairy-free alternative if you prefer a vegan option.
- For a crispier texture, roll the balls in bread crumbs before baking.
- Ensure the mixture is well-combined before shaping into balls to avoid them falling apart.
- Experiment with adding herbs and spices like chives, parsley, or paprika to customize the flavor.
Nutrition Facts
16 ServingsCalories 140kcal
Protein 3.71g
Carbohydrates 24g
Fiber 2.42g
Sugar 3.00g
Fat 2.68g
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