Directions
In a large mixing bowl, combine the mashed potatoes, stuffing, cheddar cheese (if using), and green onions. Mix well until all ingredients are evenly distributed.
Add the beaten egg to the mixture and stir until fully incorporated.
Form the mixture into patties, about 1/2 inch thick and 3 inches in diameter. You should get around 8-10 patties, depending on size.
Place the flour in a shallow dish. Lightly dredge each patty in the flour, shaking off any excess.
Heat the vegetable oil or butter in a large skillet over medium heat.
Cook the patties in batches, about 3-4 minutes on each side, or until golden brown and crispy. Be sure not to overcrowd the skillet.
Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Serve warm, with your choice of sides or dipping sauces.
Variations & Tips
For a gluten-free version, use gluten-free stuffing and substitute the flour for a gluten-free alternative like rice flour. You can also experiment with different cheeses or add leftover cooked vegetables like peas, corn, or carrots into the mix. To give the patties an herby flavor, consider adding freshly chopped herbs such as parsley, thyme, or rosemary. If you’re looking for a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg, and ensure your mashed potatoes and stuffing are dairy-free.
