Crispy Canned Chicken Fritters with Sweet Chili Mango Salsa

In a mixing bowl, combine 1 can (12.5 ounces) of drained canned chicken, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1/4 cup of finely chopped green onions, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt.

Mix until well combined. In a separate bowl, whisk together 1 large egg and 1 tablespoon of mayonnaise until smooth.

Add the egg mixture to the chicken mixture and stir until everything is evenly coated. Heat 1/4 cup of vegetable oil in a large skillet over medium heat.

While the oil is heating, form the chicken mixture into small patties, about 2 inches in diameter. Once the oil is hot, carefully place the patties in the skillet, making sure not to overcrowd the pan.

Cook for 4-5 minutes on each side, or until golden brown and crispy. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.

For the sweet chili mango salsa, combine 1 ripe mango (diced), 1/4 cup of diced red bell pepper, 1/4 cup of chopped cilantro, the juice of 1 lime, and 2 tablespoons of sweet chili sauce in a bowl.

Stir gently to combine. Serve the crispy chicken fritters warm, topped with the sweet chili mango salsa for a burst of flavor.