Loaded Mashed Potato Cakes with Leftover Turkey and Sides

2 cups leftover mashed potatoes ours had sour cream, butter, milk, salt, and pepper
1 ½ cups cooked turkey chopped (can replace with cooked ham, chicken, cooked broccoli, green beans)
1 cup leftover stuffing
2 eggs beaten
½ cup chopped green onions about 4 large
1 cup shredded cheddar cheese
Flaky sea salt (like Maldon) for topping finished cakes

Add the ingredients for the potato cakes (minus the flaky salt for finishing) to a bowl and mix. If your leftover mashed potatoes aren’t seasoned, add a pinch or two of sea salt or table salt and pepper.
2 cups leftover mashed potatoes, 1 ½ cups cooked turkey, 1 cup leftover stuffing, 2 eggs, ½ cup chopped green onions, 1 cup shredded cheddar cheese
Make the flour mixture by mixing flour, salt, and pepper in a separate shallow dish.
1 cup flour, 1 tsp sea salt, ½ tsp cracked black pepper
Scoop out 3 to 4 tbsp of the mashed potato and leftovers mixture, coat it in the flour mixture (shaking off any excess flour), and form it into a round, flat patty about 3 inches wide and ¾ inch thick. Finish making patties with the rest of the leftover mixture.
Heat 2 to 3 tbsp oil in a pan over medium to medium-high heat. Once the oil is hot, place 5 to 6 patties in the pan and cook for 3 to 5 min or until the bottoms are golden brown. Flip the cakes over, cook for 3 to 5 min more or until golden, then remove from the pan and place on a wire rack to cool (this will help them stay crispy on the outside too). Repeat until all the mashed potato cakes are made (adding more oil to the pan if needed).
Neutral oil
Sprinkle the potato cakes with flaky salt (like Maldon) or a pinch of regular table salt while they're still warm.
Flaky sea salt (like Maldon)
Top the mashed potato cakes with sour cream, cranberry sauce, and green onions (optional).
Sour cream, Cranberry sauce, Green onions