Chicken Veggie Fritters!
  • 3 Cups shredded cooked chicken (you can use turkey as well)
  • 3 Large Eggs
  • 3 Tbs. of Cream Cheese (plain or with Flavor), Mayo or Sour Cream
  • ½ Cup Flour or Corn Starch for a Gluten-free diet
  • 1 tomato
  • 2 green onions/scallions
  • 1 to 2 Tbs. herbs: dill, parsley, chives
  • salt/pepper, if needed
  1. In the large bowl, mix the ingredients for the fritters. You may need to adjust the flour since this depends on the water content of your tomatoes. The mixture should be thick in consistency.
  2. Heat up the skillet to Medium (if using Stainless steel pans), add Olive or Vegetable oil.
  3. Add spoonful of the mixture and shape these into patties with your spoon. Since the chicken is cooked, it only takes about 2 - 3 minutes to cook on each side or until golden brown. Transfer to a plate. Repeat procedure for the rest of the fritters.
  4. Serve with tomatoes and scallions, with Sour Cream or with Cucumber dip (see below).
  5. Use this recipe as a guide, you can substitute or add ingredients according to what you have on hand.
Cucumber dip:
- 1 Tbsp. Cream cheese
- 2 Tbsp. Sour cream
- 1 Tbsp. dill
- 1 medium cucumber, diced
- salt/pepper to taste

Mix the ingredients for the cucumber dip and serve.
Recipe by Crafty Cooking by Anna at