Combine chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; pulse until meat is coarsely chopped into 1/4- to 1/2-inch pieces. Do not over process.
Transfer chicken mixture to a bowl. Add mozzarella cheese, mayonnaise, egg, and green onions; mix to combine. Sprinkle protein powder on top and mix together until evenly combined. Set aside for flavors to blend, 20 to 30 minutes; the mixture will be wet.
Preheat 1 tablespoon olive oil in a skillet over medium-high heat.Use a 1/4-cup measuring cup to scoop 4 slightly heaping portions into the skillet. Press down on each fritter slightly to form a small patty.Cook until no longer pink in the center and fritters are golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove fritters and drain on a paper towel-lined plate; keep warm. Repeat with remaining 1 tablespoon olive oil and chicken mixture. Serve immediately.
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