Grate the zucchini, add a little salt and let stand for 10 minutes so the moisture draws out. Finely shred or grate the ginger. Beat the egg and season with pepper and the ginger. Finely chop the spring onion. Squeeze the moisture well from the zucchini and mix them with the egg, almond powder and spring onion. The result is a thick mash. Place a spoonful of mash in a moderately hot pan with some olive oil, flatten it a bit and also press the sides a bit so that you get a nice burger. Fry it for about 3 minutes on each side.
Meanwhile, make the salad. Cut thin slices of the fennel with a peeler or mandolin, mix them with some arugula, fresh herbs and some olive oil. Season with salt and pepper. Serve the burger on a plate with some extra shredded spring onion, some chili and some fennel salad, if desired.