Baked Salmon & Rice Balls - cooking recipe

Ingredients

1/2 cup white rice, uncooked
2 (14 3/4 ounce) cans salmon, drained
1/2 cup carrot, grated (optional)
1/4 cup onion, chopped
2 eggs
salt and pepper
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup water

Preparation

Oil an 11x9 pan with cooking spray and set aside.
Cook the rice according to package directions and set aside to cool.
Remove the skin from the canned salmon (and the bones if you prefer).
Put the salmon, cooled rice, carrots, onions and eggs in a large bowl.
Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger.
Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
Arrange balls in the prepared pan and allow room for them to expand as they cook.
Mix the soup and water together well and pour over the balls.
Cover with foil and bake in 350 oven for 1 hour.
Allow the salmon balls to rest for a few minutes before serving.