• Process in a food processor 1 lb of the chicken breast with 5 tbsp of mayo until it looks like finely diced meat (not minced).
• Transfer meat into a mixing bowl. Add 2 eggs, 1 1/3 cups shredded mozzarella cheese,1/3 cup all-purpose flour, and 2 tbsp chopped dill. Stir everything well until combined.
• Heat over medium heat a large non-stick 9-inch skillet. Add 3 tbs of extra virgin olive oil. Scoop one full tablespoon (or flat ice-cream scoop) of fritters mixture, shape into a ball, and then flatten it slightly. The mixture is moist and sticky, so as to avoid getting messy hand, grease your finger in the olive oil. Repeat with remaining fritters.
• Make sure the oil in the skillet is hot enough and add fritters. Fry for 4-5 minutes on each side. Transfer cheese chicken fritters to a paper towel-lined dish.

For the Aioli Sauce:

• In a bowl mix ½ cup of mayonnaise ( either homemade or store-bought one) with the juice of a half lemon, 1 tsp of lemon zest, 1 tbsp of mustard and 1 garlic cloves. Add some chopped spring onions and dill. Season with salt and pepper if desired. Once you have all the ingredients together, simply transfer them in a sauceboat.