For the salmon cakes

• 500 g / 1 lb salmon fillets or steaks (boneless and skinless, I defrosted from frozen)
• 1 medium tinned or vacuum sealed, cooked beet, grated
• 2 cloves of garlic, crushed or grated
• 1 spring onion/scallion, diced
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1 teaspoon cumin powder
• 1 teaspoon coriander seed powder
• 1 teaspoon paprika powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chilli flakes (optional)
• 1/4 cup tapioca or cassava flour (almond meal is also fine)
• 2 tablespoons coconut flour
• Coconut oil for cooking

Kohlrabi & beetroot slaw

• 1 large kohlrabi, peeled, cut into two halves and sliced into matchsticks
• 1 large carrot, cut into matchsticks
• 1 pointy red pepper, cut into two halves and sliced into thin strips
• 2 vacuum sealed or tinned beats, sliced into thin strips
• 1 long spring onion/scallion, chopped
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Juice of 1/2 lemon
• 1/3 cup mayonnaise
• 1/4 teaspoon salt and pepper (or to taste)
• Micro herbs or other herbs for garnish
• To serve: sliced avocado, pickled red onions and mayonnaise