Ingredients
|
1
|
cup
|
Mahatma® White Rice
|
|
1
|
can
|
(14.75 oz) sockeye salmon, drained and flaked
|
|
2
|
each
|
eggs, beaten
|
|
1
|
Tbsp
|
lemon juice
|
|
1/2
|
tsp
|
Worcestershire sauce
|
|
2
|
Tbsps
|
parsley, chopped
|
|
1/4
|
tsp
|
dried basil leaves (optional)
|
|
1/2
|
tsp
|
salt
|
|
1
|
tsp
|
paprika
|
|
1/2
|
cup
|
cream
|
|
2
|
cups
|
corn flakes
|
|
1
|
can
|
(8 oz.) tomato sauce
|
Cooking Directions
Preheat oven to 350°F. Prepare rice according to packaging directions.
In a large bowl, mix salmon, eggs, lemon juice, Worcestershire sauce, parsley, dried basil leaves, salt, and paprika. Form into 2-inch balls. Roll balls in cream and then in crushed corn flakes. Place in well greased pan. Bake in oven for 30-minutes. Serve topped with heated tomato sauce.
Recipe Tip: Before rolling the balls in crushed corn flakes, place formed balls in the freezer for 30 minutes. Remove from freezer and proceed with remainder of the recipe as directed above.