Preheat large sauté pan on medium heat.
Meanwhile, in a large bowl combine stuffing, corn bread, egg, salt, black pepper, red pepper flakes and cheese. Mix with hands until a uniform mixture forms.
Using about 1/4 cup at a time, mold mixture into cakes about 2 inches wide and no more than 1/2 inch thick.
Add coconut oil to sauté pan. Once melted and hot, work in batches. Add 3-4 cakes to pan ensuring they have an inch of space between each other. Once crisp and golden, about 1-2 minutes, flip and repeat. Drain on a paper towel lined plate.
Garnish finished cakes with fresh parsley and serve.