Remove the skin from the salmon and chop fine.

Remove the stalk and seeds from the chilli and dice.

Grate the zucchini.

Place in a muslin cloth and squeeze out the water.

Place all the salmon burger ingredients in a food processor and blitz until combined.

If too wet add a touch more coconut flour and place in the refrigerator for 20 minutes.

The mix should be firm enough to roll into patties (4 large or 8 small) but not too dry.

Heat 1 tablespoon of coconut oil or olive oil in a frying pan on a medium heat, 4 minutes per side or until cooked through.

Adjust the heat to ensure they dont burn, flipping twice.

Mix the dressing ingredients together in cup.

Massage the dressing into the kale and allow to rest for 3 - 5 minutes to wilt slightly and let the flavours infuse.

Top with flaked almonds.

Serve the salmon burgers with fresh sauerkraut and lemony kale.

Option to serve with tzatziki or smashed avocado.