Cut up 2 slices of bread of your choice into small cubes and let sit in a bowl with 1/2 a cup of milk for a few minutes.
In another larger bowl, combine ground chicken, eggs, chopped dill, Greek yogurt, salt and pepper. As an FYI in this particular recipe I used ground turkey as well as ground chicken. It turned out great.
Squeeze out the access milk out of the cubes of bread and add them into the meat mixture. Mix well with your hands until all is combined. Do not overmix as overworking the meat will lead to dry patties. (not yummy) I sometimes have a heavy hand with my salt with these little patties. So I always fry up a tiny little piece and test it out for seasoning.
Pour some olive oil into a large pan and heat up on high.
While the pan is heating up, go ahead and create a little work station for yourself. You will need 1 bowl with water, 1 platter lined with paper towels and the bowl with the meat mixture.
Once the oil has heated up for about 2-3 minutes you are ready to fry. Dip your hand into the water and take some meat mixture into your hand. Shape the meat patties into little flat footballs, basically the size of your palm Do this by making a ball with the meat, then flatten it out and shape it to be about the size and thickness if your palm..
Slide the patties into the oil, careful as to not to burn yourself.
After 4-5 minutes, flip them carefully with a spatula to continue cooking on the other side. Turn the heat down to medium and continue cooking them. You can also transfer them to a baking sheet and finish cooking them in a 375-degree oven for 10 minutes. This will eliminate the need to fry them on the other side. I have done both methods and they turned out great either way.
Lay them out on the paper towel once they are done so the excess oil can drip off a bit. You can use a meat thermometer to test for doneness. They should reach a temperature of 160-degrees.