leftover chicken cakes
| 4 cups | shredded chicken from 2 large chicken breasts, (16 oz by weight) |
| 2 | large eggs |
| ⅓ cup | mayonnaise |
| ⅓ cup | plain flour |
| 3 tbsp | fresh dill finely chopped (or 1 Tbsp parsley) |
| ¾ tsp | salt or to taste |
| ⅛ tsp | black pepper |
| 1 tsp | lemon zest plus lemon wedges to serve |
| 1⅓ cups | mozzarella cheese shredded |
| 2 Tbsp | olive oil to saute divided |
| 1 cup | Panko bread crumbs |
| In a large mixing bowl, whisk together: 2 eggs, ⅓ cup mayo, ⅓ cup flour, 3 Tbsp dill, ½ tsp salt, ⅛ tsp black pepper and 1 tsp lemon zest. |
| Add in shredded chicken and 1⅓ cups shredded mozzarella then stir until chicken is well coated in batter. |
| Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into ½ inch thick patties. Dip both sides in Panko crumbs. |
| Place a large non-stick skillet over medium heat. Add 1 tbsp olive oil and half of the chicken patties. Saute for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties. |
| As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm. |