Wash and peel the sweet potatoes. Grate sweet potatoes and shallot into a medium-sized bowl. Use a Microplane or another fine grater.

Crumble pieces of the roasted seaweed into the bowl with the sweet potato mixture.

Add flour and egg, season with salt and pepper, and mix well to combine.

Heat two tablespoons of olive oil in a pan on medium heat.

Using a spoon (and your hands), form pancake patties about a quarter of an inch thick.

Cook pancakes until browned and crispy, about 2-3 minutes on each side. You may need to add more oil to the pan between batches. Season with more salt and pepper, to taste.