Leftover Stuffing Cakes with Chimichurri Yogurt

Step 1

For the chimichurri yogurt: Add all of the ingredients except for salt and pepper in a food processor and blitz until mostly smooth. Season with salt and pepper to taste and set aside.

Step 2

For the stuffing cakes: Combine stuffing, egg, and mozzarella in a large bowl. Using your hands, create six ½-inch-thick patties. Heat oil in a large skillet over medium-high heat and cook stuffing cakes until golden brown and crispy, 3-4 minutes on each side.

Step 3

Serve stuffing cakes with a dollop of chimichurri yogurt. For a little extra, top with a fried egg and some bacon, kind of like a Thanksgiving Benedict.