Sauté onions in oil until softened. Add corned beef and garlic. Sauté on medium low heat about 5 minutes.
Add cream cheese, Swiss cheese and sauerkraut. Stir until combined. Add 3 Tbsp of rye bread crumbs, parsley, mustard, salt & pepper to taste.
Cool until easily handled. Form into 1 inch balls. Roll in flour. Let sit until completely cool. Dip in egg whites then roll in remaining bread crumbs. Let sit at least 1-2 hours in refrigerator until firm.
Fry in canola oil until golden brown. Serve warm with thousand island dressing for dipping.