Salmon Balls
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
canned salmon
|
*
|
| ½ | cup |
long grain rice
|
|
| ½ | cup |
carrots
grated |
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
canned salmon
|
*
|
| 118 | ml |
long grain rice
|
|
| 118 | ml |
carrots
grated |
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
water
|
|
Directions
Put salmon and its juice in a bowl, remove skin and bones.
Add rice and onions, egg salt and pepper.
Mix well and form into small balls.
Put in greased casserole leaving space for expansion.
Mix the soup and water and pour over the balls.
