1.5 lb (700g) skinless boneless chicken breast
2 medium eggs
1/3 cup (40g) almond flour
1 cup (110g) shredded mozzarella cheese
2 Tbsp fresh basil finely chopped
2 Tbsp chives chopped
2 Tbsp parsley chopped
1/2 tsp garlic powder
a pinch of sea salt and fresh ground black pepper or to taste
1 Tbsp olive oil or more to fry
Place the chicken breast on a chopping board and using a sharp knife, chop it into tiny pieces, then place them in a large mixing bowl.
Into the large bowl, stir in almond flour, eggs, mozzarella, basil, chives, parsley, garlic powder, salt, and pepper. Mix well to combine.
Heat oil in a large non-stick pan, over medium-low heat. With an ice cream scoop or a large spoon, scoop into the chicken mixture and transfer it to the pan, then slightly flatten to create a fritter. Don’t overcrowd the pan, cook the fritters in batches, about 4 per batch.
Fry until golden brown on both sides, about 6-8 minutes. Keep in mind that you need to cook them at medium-low temp, otherwise they will burn on the outside but won’t get well cooked on the inside. Serve with your favorite dip.