Tuna Vegetable Fritters
2 cans flaked tuna, drained
2 tbsp light mayonnaise
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup shredded carrot
1 cup shredded sweet potato
1/2 cup shredded zucchini
1/2 cup chopped green onion
1/2 cup frozen corn kernels, thawed
1/2 cup all purpose flour
1/2 cup egg whites (from carton)
2 tbsp canola oil
1. Combine the tuna with mayo, 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 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 spatula. Cook 4-5 mins per side or until golden and set.
Serve with 1 cup yogurt mixed with 1 tsp lemon zest and 1/4 tsp dried dill
