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
1. 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.
2. Preheat oven to 180 C / Gas 4. Spray a baking tin with cooking oil spray.
3. 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.
4. Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.