Salmon and Rice Balls

This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is wild caught for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they made for dinner.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 267 Calories

Ingredients

• 2 eggs
• ½ cup water
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ¼ cup chopped onion
• ½ cup uncooked white rice
• 2 (14.75 ounce) cans salmon, drained and flaked
• ½ cup grated carrot (Optional)

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.

Step 3

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.

Step 4

Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.