Tuna Vegetable Fritters


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


  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.