Tuna Vegetable Fritters

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• 2 cans light low-sodium tuna in water, flaked and drained
• 2 tablespoons light mayonnaise
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 cup carrot, shredded
• 1 cup sweet potato, shredded
• 1/2 cup shredded zucchini, shredded and chopped
• 1/2 cup green onion, shredded and chopped
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup all-purpose flour
• 1/2 cup pasteurized liquid egg-whites, well-shaken
• 2 tablespoons canola oil

Recipe

• 1 combine tuna with mayonnaise, garlic, salt and pepper. add carrot, sweet potato, zucchini, green onion, corn and flour; stir to combine. in a separate bowl, whip egg whites until stiff; gently fold into the tuna mixture.
• 2 heat half the oil in a large, non-stick skillet set over medium heat. in batches, drop 1/3 cup portions of the batter into the skillet; flatten slightly with the spatula. cook for 4-5 minutes per side or until golden and set. repeat with remaining batter, adding more oil as needed. hold batches in a warm oven until all the fritters are cooked.