Lupini Salmon Latkes

1 cup Flour, white
.5 cup Yellow Cornmeal
.5 cup Bread Crumbs, Plain (Pastene) (by OUIMAISOUI)
2 slice Bread, white (white bread)
6 small Onions, raw
.5 sweetpotato, 5" long Sweet potato
225 gram Lupini beans (Click can 315.5 g) ser. 167 g (by SANDY_H)
1 tsp Salt
.75 tbsp Pepper, black
4 1tsp Sunflower Oil
4 large Egg, fresh, whole, raw
1 can Pink Salmon (canned)

T1DM
TYPE 1 DIABETES MELLITUS people this is a full meal replacement.
Perfect balance of carbs and protein for any insulin dependant T1's

1. Preheat oven to 375F
2. Slice dice onions into small pieces and deep fry until golden brown.
3. Take out onions from pan and let soak on paper towel.
4. Add flour, corn meal, eggs, fried onions, sweet potato, lupini beans (drain water from can do not add), bread crumbs, salt, pepper, salmon with canned liquid all into a bowl. Use only your hands to squeeze and mash up the mixture adding water until you have a cookie like dough but not wet.
5. Put 4 to 6 tablespoons of oil in a fry pan and bring to a high eat. Place the 10 patties in the pan and allow frying on high for 2 minutes. Now lower the heat to medium and turn patties. Leave to fry until golden brown. Do not remove patties prematurely make sure the outsides are crispy.
6. Remove patties from pan and place on paper towel for 10 minutes. After ten minutes wrap patties in tinfoil and make sure all corners are shut so steam will not escape.
7. Place the patties in the sealed tinfoil on a baking tray in preheated oven. Bake 35 minutes.
8. Remove from oven and let stand for 15 minutes and do NOT open tinfoil.
9. After 15 minutes open and serve. ENJOY


Serving Size: Makes 10 large latkes

Number of Servings: 10

Recipe submitted by SparkPeople user MARKPAULL.