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The Big Game is approaching, and I know you’re nervous about what you can make! So many of you will successfully complete your January Whole30 SO soon! I know I tell you on Instagram basically daily, but I am SO proud of you!! You know it’s my passion to help you be the healthiest version of yourself. While completing a Whole30 can be such a wonderful step in that direction, it’s still only 30 days. You still have the reintroduction phase (get my reintroduction planner here!) and the rest of your life to find your own personal balance. I can’t wait to help you make that dream a reality!

You may be doing a Whole30 now, but I know you’re already thinking about the future. How can you maintain food freedom forever? Especially amidst all the crazy Big Game food?

So many (basically all) Big Game recipes contain at least one unapproved ingredient- typically dairy, gluten, corn, beans, or all of the above. I know you want some paleo, Whole30 friendly recipes because I do too! It’s so important to have at least one thing around that you’re able to eat so that while everyone is chowing down on nachos, you have something tasty, satisfied, and approved! Even if you’re not hosting a Big Game event, you can make this recipe and take it wherever you’re watching the game! The Lindsay Olives in this recipe truly are the highlight! Olives are such a tasty treat, and they are SO healthy for you. Best part, they’re Whole30 approved!

I created my favorite appetizer to date, just for you! It is such a delicious and unusual combination of flavors. The potato cakes are so yummy I know I’m going to start making them for breakfast- on their own or this entire recipe!

This recipe is individual potato cakes with a Creamy Jalapeño Ranch, topped with an Olive Pico de Gallo.

Be sure to get a coupon for 25% off all Lindsay products here!

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Whole30 + Paleo Big Game Mexican Potato Cakes

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Ingredients

Scale

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.

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