1. Prepare the Vegetables:

• Grate the zucchini, carrot, and potato into a large bowl.
• Sprinkle the grated vegetables with a little salt and let them sit for 5-10 minutes to draw out moisture.
• Use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible.

2. Mix the Cutlet Ingredients:

• In the same bowl, combine the grated vegetables with minced chicken, finely chopped onion, minced garlic, parsley, and beaten eggs.
• Add salt, basil, and your choice of spices (paprika, cumin, coriander, black pepper).
• Add breadcrumbs and mix everything thoroughly until the mixture is well-combined and sticky enough to hold its shape.

3. Form the Cutlets:

• Take small portions of the mixture and shape them into cutlets or patties.
• If the mixture is too sticky, lightly coat your hands with breadcrumbs to make shaping easier.

4. Fry the Cutlets:

• Heat vegetable oil in a large skillet over medium heat.
• Place the cutlets in the skillet, being careful not to overcrowd the pan.
• Fry each cutlet for about 5-6 minutes on each side, or until golden brown and fully cooked through.

5. Serve:

• Transfer the cooked cutlets to a plate lined with paper towels to absorb any excess oil.
• Garnish with freshly chopped parsley and serve hot with your favorite dipping sauce or side dishes.