Echidna balls
Discover the delightful taste of Echidna Balls, a unique recipe featuring sweet potatoes, cream cheese, brown rice, and cheddar cheese. Perfectly crispy outside and tender inside, this dish is easy to make and bursting with flavor. Enjoy a delectable blend of wholesome ingredients, ideal for any meal or party snack!
- 07 Mar 2025
- Cook time 75 min
- Prep time 15 min
- 16 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 3.71g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.42g | 6% |
| Sugar 3.00g | 3% |
| Fat | |
| Fat 2.68g | 3% |
| Saturated 1.26g | 4% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 470ug | 52% |
| Choline 22mg | 4% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.30mg | 8% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 14ug | 4% |
| Vitamin B12 0.11ug | 5% |
| Vitamin C 1.50mg | 2% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 1.35ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 270mg | 8% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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