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Ambassador [Associate]
Ambassador [Associate]
  • 688 calories
  • 45 min
  • 4 servings


  • 2 (5 oz) pkgs baby arugula
  • 2 eggs
  • 4 cloves garlic
  • 1 pint grape tomatoes
  • 1 small bunch green onions (scallions)
  • 1 bunch kale
  • 2 lemons
  • ½ (8 oz) block mozzarella cheese
  • 4 medium yellow potatoes
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • garlic powder
  • mayonnaise
  • panko bread crumbs
  • paprika
  • pure maple syrup
  • salt
  • virgin coconut oil


  1. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 4 medium yellow potatoes
    • 1 bunch kale
    • 1 small bunch green onions (scallions)
    • 2 (5 oz) pkgs baby arugula
    • 2 lemons
    • 1 pint grape tomatoes
  2. Peel and chop the potatoes into 1-inch cubes; peel and smash the garlic (press firmly with the flat side of a knife or bottom of a pot).
    • 4 cloves garlic
  3. Place the potatoes and garlic in a medium saucepan, season with salt, and cover with water. Cover with a lid and place on the stove at high heat; bring the water to a boil.
    • 2 tsp salt
  4. Fold leaves of kale in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces.
  5. When the potato water comes to a boil, uncover, turn down to medium, and cook until potatoes are almost done, 8 minutes. Add kale to the pot and cook 2 minutes more.
  6. Meanwhile, grate the zest from the lemons and transfer to a small bowl, then juice the lemons into a large salad bowl.
  7. Grate cheese and set aside.
    • ½ (8 oz) block mozzarella cheese
  8. Add oil, maple syrup, Dijon, salt, and pepper to the salad bowl with the lemon juice; whisk to combine the dressing.
    • 2 tbsp extra virgin olive oil
    • 2 tbsp pure maple syrup
    • 4 tsp Dijon mustard
    • ½ tsp salt
    • ½ tsp black pepper
  9. Halve the grape tomatoes and add them to the bowl with the dressing. Chop green onions into ¼-inch pieces, set aside.
  10. Once potatoes and kale are done, drain and return to the pot. Cook, shaking the pan occasionally, over medium-low heat until dry, about 2 minutes; remove from heat.
  11. Using a potato masher or fork, mash potato and kale until almost smooth, with a few small chunks remaining. Add bread crumbs, cheese, egg, green onions, Dijon, salt, and pepper; stir to combine.
    • ½ cup panko bread crumbs
    • 2 eggs
    • 4 tsp Dijon mustard
    • ½ tsp salt
    • ½ tsp black pepper
  12. Preheat a skillet over medium-high heat.
  13. Meanwhile, add mayonaise, garlic powder, and paprika to the small bowl with the lemon zest and mix to make the aioli.
    • ½ cup mayonnaise
    • 1 tsp garlic powder
    • ½ tsp paprika
  14. Once the skillet is hot add oil. Using a ⅓ measuring cup for each cake, drop potato mixture into the pan, pressing to make ½-inch thick rounds. Cook 3 minutes on each side, until crisp and golden; set aside. Cook in batches if necessary.
    • 2 tsp virgin coconut oil
  15. Toss arugula with salad dressing and tomatoes.
  16. To serve, divide potato cakes and salad between plates. Serve with aioli and enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • potato masher
  • salad spinner (optional)
  • tongs
  • vegetable peeler
  • whisk or fork