Salmon & Rice Balls
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
canned salmon
|
|
| 1 | cup |
rice
cooked |
|
| ½ | cup |
bread crumbs
|
|
| 1 | tablespoon |
onions
minced |
|
| 2 | teaspoons |
green bell peppers
chopped |
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
canned salmon
|
|
| 237 | ml |
rice
cooked |
|
| 118 | ml |
bread crumbs
|
|
| 15 | ml |
onions
minced |
|
| 1E+1 | ml |
green bell peppers
chopped |
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
water
|
|
Directions
Mix all ingredients except soup and water.
Roll misture into small balls; place in shallow baking pan.
Cover with soup and water mixture.
Bake 30 minutes at 350℉ (180℃) F (180C).
