Chicken Fritters

An easy weeknight meal. Comes together fairly quickly provided I remember to thaw the chicken early enough. It is also very portable for all those meals in the car we seem to be having lately.

1 bell pepper finely diced (I used red this time, it was on sale

(And/or shredded carrots, cabbage, zucchini or other veggies you have on hand and need to use up)
1/2 c green onions or chives diced (or a Tablespoon or so dried onions)
4 chicken breasts diced
1 c shredded cheese (I used Monterey Jack this time, again it was on sale.)
2 eggs
1/3 c Mayo
1/3 c flour
2 tsp salt/pepper or favorite salt blend.
Oil for pan frying

Finely dice your veggies and dice your chicken. Throw them all in a big bowl, stir in the eggs, mayo, cheese, flour and seasonings.  Measurements are an approximation, you want the mixture to hold together a bit to make flipping easier.
Heat oil in a frying pan. Once the oil is hot scoop out a heeping spoonful of the chicken mixture into your pan and press it down into a single layer. Cook slowly over a low or medium heat. 3-4 minutes per side.
 You want to cook the chicken through with out burning the cheese. Repeat with remaining mixture.