Cheesy Chicken Fritters

CHICKEN FRITTERS:--
1 kg chicken breasts
2 large eggs
⅓ cup Best Foods mayonnaise
⅓ cup all-purpose flour
120 g mozzarella cheese, grated
1½ tbsp chopped fresh dill
1 tsp SIDS SALT & PEPPER
2 tbsp rice bran oil
GARLIC AIOLI DIP:--
⅓ cup Best Foods mayonnaise
1 garlic clove pressed
½ tbsp lemon juice
½ tsp SIDS CRAZY LEMON

CHICKEN FRITTERS: Using a sharp knife, dice chicken into 8 mm pieces and place them in a large mixing bowl. (If chicken breast is partially frozen, it will be a little bit easier to slice)
Into the mixing bowl, add remaining batter ingredients: eggs, mayonnaise, cup flour, grated mozzarella, dill, SIDS SALT & PEPPER, to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add oil. When oil is hot, add the chicken mixture a heaped tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and sauté 3 minutes on the second side until outsides are golden brown and chicken is fully cooked through. Repeat with remaining fritters adding more oil as needed.
AIOLI: combine SIDS CRAZY LEMON and all ingredients in a small bowl or measuring cup and stir together until smooth.
Note: To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.