Russian Chicken Patties

Dice the chicken breast into fine cubes, about 0.2 inches/ ½ cm. Place the cubes into a bowl, preferably one with a lid.3 large chicken breasts

Combine: Add the mayonnaise, lightly beaten eggs, cornstarch, and grated garlic cloves. Season generously with salt and pepper. Mix well. 3 tablespoons mayonnaise + 3 eggs + 2 tablespoons cornstarch + 2 garlic cloves + ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper

Refrigerate batter: Cover the bowl with the lid or with plastic wrap. Place in the refrigerator for about 4-6 hours (Note 2).

Shape patties: Heat 2 tablespoons of oil in a pan. Drop a heaping tablespoon of chicken batter into the pan, shaping it gently with the spoon. Repeat until the pan is full, leaving space between each fritter.3-5 tablespoons vegetable oil

Cook Russian 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. Place the cooked fritters on paper towels to absorb any excess oil.

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