Salmon And Rice Balls

• 1/2 cup uncooked white rice
• 1/2 cup water
• 2 (14.75 ounce) cans salmon, drained and flaked
• 1/2 cup grated carrot (optional)
• 1/4 cup chopped onion
• 2 eggs
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup water

1. Bring the rice and 1/2 cup water to a 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 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
3. Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup 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.

white rice, water, salmon, grated carrot, onion, eggs, salt, condensed cream, water

Taken from www.allrecipes.com/recipe/162686/salmon-and-rice-balls/ (may not work)