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Whole30 + Paleo Big Game Mexican Potato Cakes


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Ingredients

Potato cakes:

  • 4 cups frozen hashbrown potatoes
  • 2 eggs
  • ¼ c coconut cream
  • 1 T cassava flour
  • 1 T coconut flour
  • 1 t salt
  • ½ t onion powder
  • ½ t garlic powder
  • ¼ t smoked paprika
  • ½ c olive oil

Creamy Jalapeño Ranch:

  • 3/4 c coconut cream
  • 1 c mayo
  • 2 T fresh lime juice
  • ½ c fresh cilantro
  • 1/4 cup Italian flat-leaf parsley leaves, minced
  • 2 tablespoons fresh dill, minced
  • 1 t minced fresh chives
  • 1 fresh jalapeño, minced
  • 1/2 teaspoon ground black pepper
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t salt

Olive Pico de Gallo:

  • 4 roma tomatoes, diced
  • ¼ c red onion, diced
  • ½ c cilantro, chopped
  • 2 T fresh lime juice
  • 1 t salt
  • 1 can green Lindsay olives
  • ½ c black Lindsay olives

Instructions

Potato Cakes:

  1. Blend all ingredients together. Form the potato cakes into 3-in flat cakes.
  2. Put olive oil in a skillet on medium heat. Add the cakes to the pan and cook until golden on each side, approximately 5 minutes.

Creamy Jalapeño Ranch Topping:

  1. First blend the coconut cream for 30 seconds. Then add all other ingredients except mayo and blend until it has formed a sauce. Stir this herb mixture into the mayonnaise to make the final sauce.

Olive Pico de Gallo:

  1. Put black and green olives in the food processor and pulse until they are in small pieces.
  2. Mix the olives together with all of the remaining ingredients.

Bringing it all together:

  1. Serve potato cakes with a dollop of Creamy Jalapeño Ranch, and top with Olive Pico de Gallo.