Kumara & Cream Cheese Balls
1kg Kumara - peeled and chopped
25g Butter melted
Milk - ½ cup (approx) to mix to soft consistency
1 ½ cups The Nut House stuffing mix
100g Cream cheese - cubed
Coating; 1 egg lightly beaten, milk with 1Tbsp milk, 1 Cup The NutHouse stuffing mix.
Optional: Replace cream cheese with cube of Camembert cheese, Add; ½ tsp Tart tasting Fruit Pate (I use "Lowry Peaks Cranberry Pate")
Cook Kumara until tender, drain but leaving a small amount of liquid to mash. Mash in bowl, with butter. Refrigerate 30 mins until cool. Add Stuffing mix & milk. Mix to a soft manageable consistency.
Using moist hands, roll around ½ teaspoon cream cheese (in middle.)
Roll into ball in moist hands.
Combine egg & milk in small bowl. Dip balls into egg mix, and roll in remaining stuffing mix.
Cook balls in pan with a little oil until browned.
(For extra crunchy coating, roll in egg, flour, egg again before coating in stuffing mixture.)
Makes approx 25 Balls.
Delicious served with salad, on rice with satay sauce, or for a special occasion to accompany a roast dinner.
Cottage Cheese Loaf
Add 375ml cold water to 227g of dry mixture
Add 2 tablespoons of good quality oil
250g cottage cheese
Optional extra: add grated carrot and/or zucchini.
Mix well. Pour into greased loaf tin. Cook on medium heat for 30 minutes approximately or until set and loaf appears brown and crisp on top.
Serve hot with salad. This quantity makes 2 loaves.
Vegetarian Sausage Rolls
Prepare mixture as full packet.
Roll up inside ready roll pastry to make Hazelnut sausage rolls.
Makes approx 40 medium sausage rolls.
Bake in hot oven for approx 40 mins.