Chicken and Veggie Potato Cakes

Instructions

1. 1

   In a large mixing bowl, combine the mashed potatoes, cooked cauliflower, cooked broccoli, and shredded leftover roast chicken.

2. 2

   Add the eggs, flour, chili flakes, salt, and black pepper to the bowl. Mix everything together until well combined.

3. 3

   Divide the mixture into equal portions and shape each portion into a patty or cake.

4. 4

   Heat the olive oil in a large non-stick skillet over medium heat.

5. 5

   Place the potato cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and heated through.

6. 6

   Remove the cakes from the skillet and drain on paper towels if needed.

7. 7

   Serve warm, optionally with a side salad or your favorite dipping sauce.