Zucchini Almond Burgers With Chutney
[Vegan, Gluten-Free]

To Make the Patties:

1. Place the soaked almonds in a food processor together with the lemon juice, salt, garlic, and water.
2. Pulse them until a smooth cream forms. Add more water if needed to break down the almonds.
3. Add the almond mixture into a bowl together with the zucchini shreds, the dill, psyllium husk seeds, and the chickpea flour. Add some more salt and pepper if you like.
4. Mix everything together well and let it sit for about 30 minutes. After 30 minutes, preheat some canola oil in a large skillet and form 6 burger patties out of about 2 tablespoons worth of the almond mixture each.
5. Fry them for 3-4 minutes on each side.

To Make the Chutney:

1. Chop the pears into bite-sized pieces. Add them into a saucepan together with the remaining ingredients.
2. Bring this to a simmer and cook it on medium heat until all of the liquid has dissolved.

To assemble:

1. Cut the buns in half and heat up in the oven on the grill setting for about a minute.
2. Add the kale, the zucchini almond patties, top with the ketchup, chutney, and onions.