Tuna Vegetable Fritters

A great way to sneak in some veggies, these fritters make a great appetizer, snack, or even an entrée when served with salad and a crusty roll

Prep Time: 30 minutes
4 servings


2 cans flaked, sodium-reduced light tuna, drained 2 x 170 g cans
2 tbsp light mayonnaise 30 mL
1 clove garlic, minced 1
1/2 tsp each salt and pepper 2 mL
1 cup each shredded carrot and sweet potato 250 mL
1/2 cup each shredded zucchini and chopped green onion 125 mL 1/2 cup frozen corn kernels, thawed 125 mL 1/2 cup all-purpose flour 125 mL 1/2 cup PUREGG Simply Egg Whites™, well shaken 125 mL 2 tbsp canola oil (approx.) 30 mL


  1. Combine the tuna with the mayonnaise, garlic, salt and pepper. Add carrot, sweet potato, zucchini, green onion, corn and flour; stir to combine.
  2. In a separate bowl, whip puregg egg whites until stiff; gently fold into the tuna mixture.
  3. Heat half the oil in a large, non-stick skillet set over medium heat. In batches, drop 1/3 cup (75 mL) portions of the batter into the skillet; flatten slightly with the spatula. Cook for 4 to 5 minutes per side or until golden and set.
  4. Repeat with remaining batter, adding more oil as needed. Hold batches in a warm oven until all the fritters are cooked.


  • Stir 1 cup (250 mL) plain yogurt with 1 tsp (5 mL) finely grated lemon zest and 1/4 tsp (1 mL) dried dill. Serve with the fritters.
  • Make smaller fritters to use for an appetizer base. Reduce cooking time as needed. Top with desired garnishes.

Nutritional Info Per Serving

Per Serving of 3 fritters:
Calories: 247 | Fat: 10 g | Saturated Fat: 1 g | Carbohydrates: 26 g | Fibre: 3 g | Protein: 15 g | Sodium: 478 mg