Salmon and Rice Balls recipe
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Ingredients
- ½ cup uncooked white rice ½ cup water 2 (14.75 ounce) cans salmon, drained and flaked ½ cup grated carrot ¼ cup chopped onion 2 eggs salt and pepper to taste 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup water
Nutrition Info
- 266.6 caloriescarbohydrate: 13 gcholesterol: 86.3 mgfat: 11 gfiber: 0.4 gprotein: 27 gsaturatedFat: 2.5 gservingSize: -sodium: 639.4 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Salmon and Rice Balls
Directions
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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.