2 large leftover baked potatoes, peeled and mashed
3 Tbsp. PLUS 1/2 cup Hellmann's® or Best Foods® Southwestern Ranch Flavored Reduced Fat Mayonnaise
3 Tbsp. chopped fresh cilantro
2 Tbsp. sliced green onions
1/2 tsp. salt
1 cup panko bread crumbs [or plain dry bread crumbs]
1/4 cup vegetable oil
Combine potatoes, 3 Tbsp. Hellmann's® or Best Foods® Southwestern Ranch Flavored Reduced Fat Mayonnaise, cilantro, green onions and salt in medium bowl.
Divide potato mixture into eighths, then roll into balls; flatten slightly. Coat in bread crumbs.
Heat oil in 10-inch skillet over medium-high heat and cook potato cakes, turning once, until golden brown, about 3 minutes. Remove from skillet and let drain on paper-towel-lined plate. Serve with remaining 1/2 cup Mayonnaise as a dipping sauce.