Southwest-Style Chicken Patties

1 lb extra lean ground chicken 450 g
1 extra large egg
⅓ cup zucchini finely grated (about 1 small zucchini)
⅓ cup sweet corn kernels drained and rinsed
⅓ cup black beans drained and rinsed
½ tsp ground cumin
½ tsp chili powder
½ tsp sweet paprika
¼ tsp Cayenne pepper more or less to taste
½ tsp ground coriander
1 tsp garlic powder
1 tsp onion powder

To Make Patties: 
In a bowl, add chicken, egg, zucchini, sweet corn, black beans and spices. Mix until well combined, with a fork or your hands.

Use your wet hands to form 2 to 2.5 inch wide patties (you'll get about 7). The mixture will be quite runny but the patties hold together very well when cooking, no worries!

To Cook:
Heat olive oil in a non-stick skillet over high heat. When hot, add about 4 or 5 patties, making sure you don't overcrowd the skillet. Reduce heat to medium-low and cook for 5 minutes. Flip patties and cook for another 5 minutes. You want to cook them gently, so they are brown on the outside and cooked all the way through inside. Repeat with remaining patties, adding olive oil if needed.

Source: Not Enough Cinnamon