Place breadcrumbs in a large bowl and pour cream over them. Mix well and set aside.
Remove chicken from cans and place into a mesh strainer over the sink. Rinse chicken VERY well for 1 minute while shredding chicken with your fingers. (See video.)
Place rinsed canned chicken into a medium-sized bowl. Sprinkle salt, black pepper, red pepper flakes (if using), and seasoning (if using) over the chicken.
Add the onion and vegetables into the bowl with the chicken. Mix VERY well with clean hands, squeezing the mixture to help infuse the chicken with the flavor of the seasonings and vegetables.
Beat the two eggs and pour over the chicken mixture. Mix well to incorporate the eggs.
Add the chicken mixture to the breadcrumbs and cream in the large bowl.
Mix everything together very well and shape into 6 or 8 patties.
If you want, you can roll the patties in Panko breadcrumbs. (As I describe in the video, Panko gives your patties a little more exterior crunch.)
Heat the fat in the frying pan over medium heat, approximately 350°F.
Once the fat comes up to temperature, place 3 patties (or 4 patties if you have made 8) into the sizzling fat and sauté for 4-5 minutes on each side.
Repeat the process with the remaining patties until you have cooked all the patties.
Once cooked, transfer each patty to a paper towel-lined platter.
You can serve the patties immediately, but you can also keep them warm in a 200°F oven for 30 minutes until you are ready to serve them.
Leftover cooked patties will stay fresh, well wrapped, in the refrigerator for 2 days. Rewarm patties on a baking sheet in a preheated 350°F oven for approximately 10 minutes until heated through.
The cooked patties may also be frozen, well wrapped, and will keep for up to 1 month. To reheat frozen patties, place them unthawed on a baking sheet, cover with aluminum foil, and warm them at 350°F for 30 minutes. Remove aluminum foil for the last 5 minutes to allow the patties to crisp.