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 calories
carbohydrate: 13 g
cholesterol: 86.3 mg
fat: 11 g
fiber: 0.4 g
protein: 27 g
saturatedFat: 2.5 g
servingSize: -
sodium: 639.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

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

Recipe Yield

8 servings

Recipe Note

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.

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