Broccoli Chicken Fritters

750 g chicken breasts or chicken mince
1 cup breadcrumbs
1 cup finely chopped broccoli
2 eggs
2 tbsp dill, chopped
½ tsp onion powder
½ tsp garlic powder
1 tsp SIDS SALT & PEPPER
2 tbsp rice bran oil, for frying
SIDS TAMARILLO SAUCE for serving

Cut the chicken into chunks and place in a food processor. Pulse for about 1 minute for finely chopped pieces or less for coarsely ground meat. (be careful not to over-process the meat into a paste) The meat should hold together when pinched. Alternatively, you can use ground chicken.
Hold the broccoli with the stem facing up and using a sharp knife, carefully separate the florets, making downward cuts from the stem. Chop the stems.
Bring a pot of water to boil over medium-high heat. Once the water starts to bubble, place the broccoli florets and stems in a steam basket and add it on top of the boiling water.
Cover with a lid and let the broccoli steam for 2-3 minutes. Once done, remove from heat and allow it to cool and chop into small pieces.
Place the ground chicken, broccoli, bread crumbs, eggs, dill and seasonings to a bowl.
Using your clean hands, mix until all the ingredients are evenly combined. Rub your hands with a bit of oil and pinch off a piece of meat mixture then shape into a mini patty, about 1 cm thick.
Heat oil in a non-stick frypan over medium heat. Cook the patties on each side until nicely golden brown, about 3-4 minutes per side.
Serve the fritters with SIDS TAMARILLO SAUCE and enjoy