Summer Salmon Fish Cakes & Cashew Salad

Last weekend was an awesome one for my team mates and instructors at Carlson Gracie. It was the IBJJF Rome Open and the European No Gi Championships. The team smashed it on the Saturday in the Rome Open and with almost everyone taking Gold and the team coming 3rd place in the competition. On the Sunday we had Taylor become European No Gi champion for a 2nd year and my team mate Alistair Tweed became Senior 3 Blue belt Champion for the first time. Alistair works so hard in Jiu Jitsu and balances work and family life like most, so when I heard that he became champion, I was over the moon for him.
Our Carlson Gracie Essex coach Sam Gibson won the Adult brown belt featherweight division. It was great news for Sam as he has trains 3 times a day and just recently Sam has been winning everything. This weekend made me feel very proud to be part of Carlson Gracie Team.

After my weekend in the UK, I was having a bit of a detox. The sun was out and so was the Pimms!
My friend Lauren came over for dinner and a catch up and a very healthy dinner. Lauren finds it really difficult to digest wheat and dairy. The Paleo diet is perfect if this is a problem for anyone.
I have made regular fish cakes in the past that include potato and bread crumbs, so the change to a Paleo version couldn't be that hard..... It wasn't!
Here is how I made them....

Ingredients:

2 Pieces of Salmon Fillet
1/2 a Butternut Squash
1/2 Large Sweet Potato
1/2 Red onion
1/2 Cup of Ground Almonds
Mixed Herbs
Pepper
1 Egg
Coconut Oil

Method:

Peel the sweet potato and butternut squash and cut in to cubes. Place in a pan and bring to the boil. Once the squash and potato are cooked and nice and soft, drain the water from the pan completely.
Dice the red onion.
De skin the Salmon Fillets and cut in to pieces.
Mash the Sweet potato and Butternut squash until there are no lumps. Add the mixed herbs and black pepper to taste. Add the onion and salmon and make sure everything has been mixed well.
Crack the egg in a bowl and whisk.
Place the ground almonds on a plate.
Take a handful of the fishcake mixture and make in to a ball. cover with some of the egg, then roll in to the almonds. Do this until all of the mixture has been used up. I got 5 fishcakes from my mixture.
Heat a pan with melted coconut oil and place the fishcakes in the pan and cook until lightly brown to seal them together.
Once they have been pan fried, place them on to a baking tray and cook for 10 minutes in the oven at 200 degrees C.

I served the fishcakes on a bed of salad with fried (in coconut oil) cashew nuts, and stilton cheese.

Enjoy!
Jolie x