Ground Coriander: I like adding a bit of ground coriander for flavor, but you may also use other spices instead (such as ground cumin, curry powder or garam masala).

Granulated Garlic: I love the taste that granulated garlic adds to these gluten-free chicken patties, so I recommend that you definitely add this in. You may also use garlic powder or dried minced garlic. Alternatively, you can also use very finely minced fresh garlic if you prefer.

Dill: I like the taste that fresh dill imparts, but if you’re not a fan of dill, go ahead and use fresh parsley, cilantro, spring onions or chives instead.

Egg: The egg helps to bind the ingredients together. If you wish to keep this recipe egg-free, you can try substituting the egg with acquafaba or an egg-replacer.

Mustard: I used Dijon mustard, but you can use yellow mustard or honey mustard too if you prefer.

Mayonnaise: I used regular mayonnaise but you may also use egg-free mayonnaise if you prefer.

Cornstarch: Cornstarch acts as a binder for the ingredients, but you can also use tapioca starch, arrowroot starch or gluten-free all-purpose flour instead. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can also use another vegetable oil instead (such as canola oil, olive oil, avocado oil, or coconut oil).

Storing/Freezing: To store, place the cooled gluten-free chicken fritters in an airtight container and store for up to 3 days. Reheat in the microwave, in the skillet or air fryer before eating. To freeze, place these easy chicken patties in an airtight container separated by plastic wrap and freeze for up to 2 months. Let the patties thaw completely overnight in the refrigerator before reheating and eating.