Step 1: Prepare the chicken mixture

• In a large bowl, combine the chopped chicken, breadcrumbs, eggs, yogurt or mayo, mustard, onion, garlic, parsley, paprika, cumin, salt, black pepper, lemon juice, and olive oil

• Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed

Step 2: Form the cakes

• Divide the mixture into 8 equal portions

• Shape each portion into a patty or cake about ¾-inch thick

• Place on a tray or plate and refrigerate for 10–15 minutes to help them firm up

Step 3: Cook the chicken cakes

• Heat a few tablespoons of oil in a large non-stick skillet over medium heat

• Add the chicken cakes in batches, leaving space between each one

• Cook for 4–5 minutes per side, flipping gently, until golden brown and heated through

• Transfer to a paper towel-lined plate to drain excess oil

Step 4: Bake instead (optional)

• For a lighter option, preheat the oven to 400°F (200°C)

• Place the cakes on a lined baking sheet and brush lightly with oil

• Bake for 18–20 minutes, flipping halfway through, until golden and cooked through

Step 5: Serve

• Serve warm with your choice of dipping sauce, side salad, roasted vegetables, rice, or in wraps and sandwiches