Place shredded potato and zucchini in a colander and set aside to drain.
Meanwhile in a large sauté pan, heat 1 tablespoon of the olive oil over low heat. Add chopped leek and cook and stir about 7-8 minutes or until it begins to soften.
In a medium bowl combine potato and zucchini, chopped leeks, garlic, flour, dill weed, mustard, salt, pepper and egg. Mix well and then fold in crumbled salmon.
Wipe out sauté pan and heat to medium-low. Add enough olive oil to coat bottom of pan. Without crowding, form salmon leek mixture into 2-3 inch patties in pan. Flatten with spatula and cook until golden brown on one side, then flip and cook other side until golden brown. Drain on absorbent paper and drizzled with creamy lemon sauce.
Creamy Lemon Sauce:
In a small bowl whisk together Vegenaise, lemon juice and hot sauce.