Tuna Vegetable Fritters

• 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

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.

tuna, light mayonnaise, garlic, salt, ground pepper, carrot, sweet potato, zucchini, green onion, frozen corn kernels, allpurpose, pasteurized liquid eggwhites, canola oil

Taken from www.food.com/recipe/tuna-vegetable-fritters-506671 (may not work)