The perfect brunch or weekend breakfast idea, this delicious avocado cake is sure to please.
- Spread the zucchini, potato, and onion onto a clean kitchen cloth. Add another kitchen towel, and squeeze out as much water as you can. In a large mixing bowl, combine the vegetables, egg, flour, garlic, and baking soda. Add salt and pepper. Stir ingredients until they are completely combined.
- Over medium heat, warm one tablespoon of oil in a large nonstick frying pan. Spread 1/4 cup of fritter batter in the pan with a spatula. Repeat the process to make three more fritters. Cook for 3-4 minutes or until golden underside. Turn over and continue to cook for another 2-3 minutes or until the other side has turned golden. Transfer to a warm plate. Repeat with the remaining batter. Add more oil as necessary.
- Blend or process the flesh of 1 avocado in a small food processor or blender until smooth. Transfer to a large bowl. Add the hollandaise sauce and mix until well combined.
- Slice the remaining Avocado thinly. Sprinkle dukkah over the cakes and top with salmon, sliced avocados, and sliced Avocado. Serve with avocado hollandaise.