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Mashed Potato Cakes with Southwestern Dipping Sauce

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  • 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

Nutritional information

 

Amount per serving

Calories430
Calories from Fat210
Total Fat37%
Saturated Fat15%
Trans Fat2.5g
Cholesterol2%
Sodium29%
Total Carbs16%
Dietary Fiber12%
Sugars3g
Protein5g
Calcium2%
Iron4%
Vitamin C20%
Vitamin A4%
  • 1 Combine potatoes, 3 Tbsp. Hellmann's® or Best Foods® Southwestern Ranch Flavored Reduced Fat Mayonnaise, cilantro, green onions and salt in medium bowl.
  • 2 Divide potato mixture into eighths, then roll into balls; flatten slightly. Coat in bread crumbs.
  • 3 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.