salmon and rice balls

Ingredients

• Servings: 8
• 1/2 cup uncooked white rice
• 1/2 cup water
• 2 (14.75 ounce) cans salmon, drained and flaked
• 1/2 cup grated carrot (optional)
• 1/4 cup chopped onion
• 2 eggs
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• bring the rice and 1/2 cup water to a boil in a saucepan over high heat. reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. fluff with fork, and allow to cool.
• preheat oven to 350 degrees f (175 degrees c). spray an 11 x 9 baking pan with cooking spray.
• remove the skin from the salmon (and bones if you prefer). combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. mix well with your hands. form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. arrange balls in the prepared pan, allowing room for them to expand. mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. cover with foil.
• bake in the preheated oven for 1 hour. allow salmon balls to rest for a few minutes before serving.