Simple Zucchini and Chicken Patties: A Healthy Crowd-Pleaser

Finely chop or mince the chicken filets in a food processor or by hand until you have a coarse texture.

In a large bowl, combine the chicken, eggs, mayonnaise, flour, and parsley. Mix thoroughly.

If using zucchini, grate it and gently squeeze out excess moisture before adding it to the mixture.

Season with salt and black pepper to your preference.

Shape the mixture into small patties, about the size of your palm.

Heat a non-stick skillet over medium heat with a little oil.

Cook the patties for about 4–5 minutes on each side, or until golden brown and cooked through.

Remove from heat and drain on paper towels if desired.

Serving and storage tips: