Place sweet potatoes in a pot and cover with water. Add 1 teaspoon of salt and bring to a boil. Cook for 8-9 minutes, until soft. Strain and leave in the strainer to cool down. Put it outside if it is cold, to cool faster.

Add the cooked and cooled sweet potato to a food processor or a blender. Add the eggs and another pinch of salt and some pepper. Whiz for 20-30 seconds, until smooth. If you don’t have a blender or a food processor, mash the potatoes and whisk with the eggs by hand.

Transfer this mixture to a bowl. Add the almond meal, flour and baking powder and combine until smooth, thick and well incorporated. Add the onions and fold through.

Heat 1 tablespoon of olive oil in a large frying pan/skillet until medium-hot. Adding a heaped tablespoon of pancake mixture at a time, fill the pan with small pancakes. Keeping them small is important as they are are easier to flip. Flatten slightly with the back of the spoon, but not too much as we want to keep them thick and fluffy. Cook for 3 minutes, flip over carefully using a spatula, and cook for 3 minutes on the other side. Add more olive oil to the pan and add the remaining mixture.

In the meantime, combine mayonnaise with coriander or dill and lemon juice in a ramekin and set aside. Prepare cucumber and salmon. Serve with the pancakes and extra green onion sprinkled over the top.