About this recipe:Tinned salmon and rice are formed into balls and baked with a creamy mushroom sauce. It's a fairly inexpensive dish to make and is highly satisfying. Serve any night of the week.
Makes: 8 balls
100g uncooked white rice
2 (418g) tins salmon, drained and flaked
1/2 small carrot, grated
1/2 small onion, chopped
salt and pepper to taste
1 (295g) tin cream of mushroom condensed soup
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Bring the rice and 125ml water to the 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 180 C / Gas 4. Spray an 28x23cm or similar sized baking tin with cooking oil spray.
Remove the skin from the salmon (and bones if you prefer). Combine salmon, carrots, onions, eggs, cooled rice and salt and pepper in a large bowl. Mix well with your hands. Form into 8 equal (tennis ball sized) balls. Arrange balls in the prepared tin, allowing room for them to expand. Mix the soup and 125ml 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.