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

3 eggs

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.