Step 1

Dice the chicken breast into fine cubes, about ½ cm/ 0.2 inches. Place into a bowl, preferably one with a lid.

Step 2

Add the mayonnaise, lightly beaten eggs, cornstarch, and grated garlic cloves. Season generously with salt and pepper. You could add other spices or fresh herbs if you like. Mix well. Cover the bowl with the lid or with cling film. Place in the refrigerator, for about 4-6 hours.

Step 3

Heat 2 tablespoons oil in a large skillet or non-stick pan. Place one heaped tablespoon of chicken batter into the pan and give it a nice shape with the help of the tablespoon you are using. Repeat until the pan is full, but make sure there is enough place between the fritters.

Step 4

Cook the chicken patties on medium heat for a total time of about 5 minutes, turning once in between, or until cooked through and golden. To make sure that they are cooked through, cut one in the middle, the meat should be completely white.

Step 5

Place the cooked fritters on kitchen paper, which will absorb the extra fat.

Step 6

Repeat with the remaining batter, adding more oil between the batches, when necessary.

Step 7

Serve hot or cold as suggested above.