Leftover Potato Patties with Swiss Chard
2 cups mashed potatoes
3-4 leaves Swiss chard, chopped small OR 1/4 cup leftover frozen spinach
water for steaming
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
3 tbs flour
dash soy or almond milk (optional)
1 tsp Italian seasoning (optional)
extra flour for dredging (about 1/3 cup)
Steam or microwave the Swiss chard until just lightly wilted. Drain well. If you're using leftover frozen spinach, thaw, and drain well so that the spinach is mostly dry.

In a medium bowl, combine the leftover mashed potatoes, wilted greens, garlic powder, salt, pepper and 3 tbs of flour. If the mixture is a bit dry and crumbly, you can add a couple splashes of soy milk or almond milk. This will depend on how moist or how dry your leftover potatoes are.
Combine a bit of flour and the Italian seasonings in a shallow pan.
In a large skillet, pre-heat a bit of oil.
Form potato patties by making a ball from about 3-4 tablespoons of the potato mixture. Gently flatten with your hands to form a patty shape, then lightly coat on both sides in the flour mixture. This helps the patties get nice and crispy and also helps prevent them from sticking to the pan.Fry each potato patty for 3-4 minutes on each side. Patties should be lightly golden brown.