• Wash the zucchini well and peel partially (or completely, if preferred).

• Cut into sticks, then into small cubes.

• Place in a bowl, sprinkle with salt, mix with your fingers, and let rest for a few minutes so it releases water.

• Grate the carrots.

• Beat the eggs and add them to the bowl with zucchini.

• Season with salt (careful, zucchini already has some) and black pepper.

• Add breadcrumbs and 3–4 tbsp flour, mixing well.

• If the mixture feels too wet, add 2–3 more tbsp flour.

• Dice the green pepper and add it in.

• Cut chicken breast into cubes and mix into the composition (optional).

Place the bowl in the fridge for about 30 minutes to firm up.

• Heat oil in a pan.

• Shape the mixture into patties and fry on both sides until golden and cooked through.