Step 1

In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.

Step 2

Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.

Step 3

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 1/2-inch thick patties. Dip both sides in Panko crumbs.

Step 4

Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.

Step 5

As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.