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Grate zucchini into a bowl lined with cheesecloth and squeeze out all the liquid.
Grate in a carrot and add in minced chicken.
Season with onion powder, garlic powder, dried parsley, dried dill, smoked paprika, red pepper flakes, fresh sage, white pepper, black pepper, and salt.
Add in a whisked egg and panko breadcrumbs, and mix until well combined.
Grab small amounts of the minced chicken mixture and shape into little circle patties.
Lay the patties on a tray lined with parchment paper and freeze for 20-30 minutes.
Cook the patties in ghee or a neutral oil, and add butter at the end.
Serve with potato wedges and a mixed green salad with a Dijon dressing.