This is a great way to use up leftovers. I had quite a bit of the potato salad left over from the Thai themed barbecue. I wasn’t sure what to do with so much potato salad.
As I was thinking, potato cakes came to mind- especially since I also had the leftover mango salsa.
I added panko bread crumbs, an egg and some cheddar cheese to the salad and mixed it all really well. I shaped them into small cakes and sauteed them with a little oil. It took almost no time to make- and so easy. The best part was that they tasted delicious with the mango salsa. For myself I drizzled a bit of sriracha sauce which added a nice tangy, spicy aspect to the dish.
We had the potato cakes for lunch. I made a salad on the side- perfect for a weekend meal.
- 2 cups left over Thai style potato salad (chopped small)
- 1 cup panko bread crumbs
- ½ cup shredded cheese (cheddar)
- 1 egg, beaten
- 3 tablespoons extra light olive oil
Mix the potato salad, bread crumbs, cheese and the egg. Mix well and form into 3 inch rounds (makes about 5 to 6).
Heat the oil in a non-stick frying pan. Saute the cakes, browning on both sides- about 4 to 5 minutes each.
Serve with the leftover Thai style mango salsa.