Tuna Vegetable Fritters - cooking recipe

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

Preparation

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.
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.