Chicken Fritters

Chicken Fritters are lighter than burger and the good part is lots of green veggie inside, no rules, just anything that goes well with the meat will do, fresh dill, basils, parsleys, carrtos, sweet corns just to name a few.

I find the magic touch is the cheese which melt and combine the ingredients especially vegetable together. I have tried sweet corns, kale, parsley and it taste good with cream cheese.

Here is Natasha Kichen recipe which inspired me to create my own.
https://natashaskitchen.com/cheesy-chicken-fritters-video/?fbclid=IwAR33-CG4Pdb_a2-Mhg4LvGgk5AM1bPOKs54pqlv11INSZCBFR9vBQ4amM34

I am using "agak-agak" rough estimates for calculation :-

500 gm Chicken breast meat (cut them when frozen is easier)
2 large eggs
1 Cup Mixed Vegetables cubes / Mushroom
1 large onions
1/3 Cup Mayonnaise
1/3 Cup All-Purpose flour or cornstach or potato starch (gluten free)
4 Oz Cheddat Cheese or Mozzarella cheese (1 1/3 Cup Shredded)
1 1/2 Tbsp Fresh Dill (optional)
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp Olive Oil (optional if already very wet)

Natasha's recipe :-

• 
  
• 1 1/2 lbs chicken breasts (3 large)
• 2 large eggs
• 1/3 cup mayonnaise
• 1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
• 4 oz mozzarella cheese (1 1/3 cups shredded)
• 1 1/2 Tbsp chopped fresh dill
• 1/2 tsp salt or to taste
• 1/8 tsp black pepper
• 2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)

Ingredients for Garlic Aioli Dip (Optional)

• 1/3 cup mayonnaise
• 1 garlic clove pressed
• 1/2 Tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

US Customary - Metric

Instructions

1. Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.