Combine the leftover dressing with the egg. Press together until somewhat sticky.
Using a circle such as a biscuit cutter or a glass, cut a 3-inch circle that's approximately 1 inch thick. You can also form individual patties with your hands.
Heat 2 tbsp butter in a large skillet. Add the dressing patties and fry 4 minutes on each side over medium-high heat.
Notes
Uniformed sized patties will cook at the same rate.
Make sure the butter is melted and hot in the skillet so the patties will form a crust and not just absorb the butter.
Don't crowd the skillet. These cook quickly so it doesn't take long to have them all cooked up in a jiffy.
Cook over medium-high heat.
If it's too hot they will burn and not get warm in the center.
If it's not high enough, it will be difficult to get that crispy exterior.
When freezing the patties, allow them to cool completely before adding to an air-tight container. Otherwise, the exterior will not be crispy.
Frozen Fried Dressing Patties don't have to be thawed.
Just pop them into the microwave for a couple of minutes or let them sit in the refrigerator (plan ahead method).
You can re-crisp the patties by adding them back to a hot skillet lined with a little butter or placed briefly under the broiler.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.