Spread zucchini, potato and onion on a clean kitchen towel. Top with another clean kitchen towel and press out as much moisture as possible. Place vegetables in a large bowl with egg, breadcrumbs, flour, garlic powder and baking soda. Season with salt and pepper. Stir until completely combined and ingredients are evenly distributed.
Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Pour ¼ cup fritter batter into pan and flatten with a spatula until even. Repeat to make 3 more fritters. Cook fritters for 3-4 minutes or until golden underneath. Turn and cook for 2-3 minutes or until other side is golden and fritters are cooked through. Transfer to a plate and keep warm. Repeat with remaining batter, adding more oil if necessary.
Scoop flesh from 1 avocado and process in a blender or small food processor until smooth. Transfer to a bowl. Add hollandaise and fold until well combined.
Thinly slice remaining avocado. Top fritters with salmon and sliced avocado, then sprinkle with dukkah. Serve with avocado hollandaise to dollop.
NOTE: Dukkah is an Egyptian blend of nuts, seeds and spices. It is available from the spice section of most supermarkets or delicatessens.
Hollandaise sauce is made with eggs, lemon juice and butter. Find it in the sauce or condiments aisle at most supermarkets.
Serving Size 6