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:
- Blend all ingredients together. Form the potato cakes into 3-in flat cakes.
- 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:
- 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:
- Put black and green olives in the food processor and pulse until they are in small pieces.
- Mix the olives together with all of the remaining ingredients.
Bringing it all together:
- Serve potato cakes with a dollop of Creamy Jalapeño Ranch, and top with Olive Pico de Gallo.
