Chicken Fritters

3 large chicken breasts- about 1 1/2 pounds — finely diced, could use boneless skinless chicken thighs, but need to adjust the cooking time and the final result will be more oily
1/4 cup mayonnaise
2 large eggs
1/4 cup regular flour or 1/4 cup almond flour + 1 tsp cornstarch +1 tsp Xanthan Gum
1/2 tsp salt
1 tbls Paprika
1/4 tsp black pepper
1 garlic clove — pressed (or 1/8 tsp garlic powder)
1 tablespoon freshly chopped dill — completely optional
1 cup shredded mozzarella cheese — gouda or cheddar will work, too
1/2 tsp Dijon Mustard
Olive or grape seed oil for cooking

Finely dice the chicken meat.

In a bowl combine the chicken, eggs. Flour (almond or regular, if using almond, add the cornstarch), mayo, salt, black pepper, garlic, dill (optional), cheese and Dijon Mustard and paprika. Stir with a spatula to incorporate.

Refrigerate for at lest 30 minutes, or up to 1 day.

Heat 2 tablespoons of cooking oil in a pan oven medium high heat.

Add a heaping tablespoon of the mixture to the pan and flatten with a spoon.

Cook for 3 minutes per side, turning once. Fritters should be golden brown on the outside and cooked for an internal temperature of 165 F on the inside.

Transfer to a parchment paper lined plate.

Serve with your favorite sauce (I serve these with garlic yogurt sauce).