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Cut the chicken into chunks and place them in a food processor.
Pulse for about 1minute for finely chopped pieces or less for coarsely ground meat (be careful not to over-process the meat into a paste). The meat should hold together when pinched. Alternatively, you can use ground chicken.
Next, hold the broccoli with the stem facing up and using a sharp knife, carefully separate the florets, making downward cuts from the stem.
Bring a pot of water to boil over medium-high heat. Once the water starts to bubble, place the broccoli florets on a steam basket and add it on top of the boiling water.
Cover with a lid and let the broccoli steam for 2-3 minutes. Once the broccoli is done, remove from heat and allow it to cool. Chop it into small pieces.
Place the ground chicken, broccoli, bread crumbs, eggs, dill, and seasonings to a bowl.
Using your clean hands, mix until all the ingredients are evenly combined. Rub your hands with a bit of oil and pinch off a piece of meat mixture; shape it into a mini patty, about ½-inch thick.
Heat oil in a non-stick skillet over medium heat.
Cook the patties on each side until nicely golden brown, about 3-4 minutes per side.
Serve the fritters with your favorite dip and enjoy!