In a medium-sized, nonstick pot, on medium heat, add cubed potatoes and 3/4 cup of water. Cover and cook for about 20-25 minutes.
When potatoes are almost cooked, add the zucchini and squash; cook for another 10-12 minutes until all vegetables are tender.
Remove from heat and mash the potatoes and vegetables. Add the chopped onions, corn, and broccoli florets (reserve some corn and broccoli florets for garnish), salt and pepper; mash well until a soft dough consistency.
Divide the dough into 12 equal parts, and make a flat kebab. Dip the kebab into an egg white wash.
In a medium-sized, nonstick skillet, on medium-high heat, evenly spray cooking oil spray for 2 seconds.
Pan fry two kebabs at a time, cooking both sides for 4-5 minutes or until golden brown. Continue until all kebabs are pan fired, adding 2 seconds of cooking spray between batches.
Once all the kebabs are cooked, let them cool slightly and then take each kebab and reshape to a tight ball.
Place the balls on a serving plate and garnish with the reserved corn and broccoli florets.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.