Wash, peel, and finely grate the sweet potatoes and zucchini. (If the grated vegetables release a lot of liquid, place them in a clean kitchen towel and squeeze firmly to remove the excess moisture).

Add the remaining ingredients and mix well until a homogeneous batter is formed.

Using two spoons, carefully shape the pancakes.

Heat a little oil in a non-stick pan and fry the pancakes over medium heat on both sides. (You may need to add more oil to the pan while frying).

Allow the pancakes to cool, top with smoked Wild Alaskan Red Salmon, and serve with herb cream cheese on the side.