MAKE THE GREEN SAUCE: We provide a link to our green sauce recipe. It's the same procedure, but we suggest using 1/2 to 1 cup of chicken broth instead of Knorr Suiza.
Recipe: https://youtu.be/QbaPfl4nvuU

BOIL THE CHICKEN: We recommend placing the chicken with three cups of water, adding the onion, cilantro, carrot, potato, zucchini, and cactus paddles, with very little oil and a touch of salt to taste.

Once the chicken has boiled, remove it from the pot and start shredding it as shown in the image.

In a bowl, place the chicken along with the 3 tablespoons of flour (optional) and the salt. In another dish, beat the eggs well. The flour is optional; it helps keep the chicken together when making the patties.

Mix the chicken and flour with the egg, stirring until everything has a uniform yellowish color.

Place a pan over high heat and add a ladle of oil; this is the only oil we will use. Use a fork to separate a small portion of the chicken mixture and place it in the pan as shown in the image.

Wait about 5 minutes and lower the heat to medium so the patties finish cooking. They will have a uniform and soft consistency but firm enough not to break.

Once all the patties are made, remove them from the pan.

On a cutting board, remove all the vegetables you used in the broth, cut the potatoes, carrots, zucchini, and cactus paddles into small cubes, and add a touch of salt.

In a deep pot, add half a ladle of oil and the quart of green sauce over medium heat. Stir for a minute and add 3/4 cup of chicken broth. Cover until it starts to boil.

Once the sauce is hot, add the vegetables, stir, and wait 3 minutes. Then add the patties and mix well so all the flavors come together.

Enjoy your patties with some beans, rice, and corn tortillas.