Ingredients
Scale
For the chimichurri yogurt:
- 1/2 cup Greek yogurt
- 2 tablespoons red wine vinegar
- 2 garlic cloves
- 1/2 shallot
- 1/2 cup cilantro
- 1/4 cup parsley
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
For the stuffing cakes:
- 2 cups cold leftover stuffing
- 1 egg, beaten
- 1/2 cup grated mozzarella
- 3 tablespoons olive oil
Instructions
- 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.
- 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.
- 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.