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Whole30 + Paleo Big Game Mexican Potato Cakes

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Ingredients Method

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

Method
 

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.

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