Baked Salmon & Rice Balls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
YIELD: 8 balls
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup white rice, uncooked
  • 2
    (14 3/4 ounce) cans salmon, drained
  • 12
    cup carrot, grated (optional)
  • 14
    cup onion, chopped
  • salt and pepper
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • 12
    cup water
Advertisement

DIRECTIONS

  • Oil an 11x9 pan with cooking spray and set aside.
  • Cook the rice according to package directions and set aside to cool.
  • Remove the skin from the canned salmon (and the bones if you prefer).
  • Put the salmon, cooled rice, carrots, onions and eggs in a large bowl.
  • Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger.
  • Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
  • Arrange balls in the prepared pan and allow room for them to expand as they cook.
  • Mix the soup and water together well and pour over the balls.
  • Cover with foil and bake in 350 oven for 1 hour.
  • Allow the salmon balls to rest for a few minutes before serving.
Advertisement