Potato fritters

• potatoes↗800g (3 large) g

  peeled

• onion↗1
• plain flour↗3 tbsp tbsp
• eggs↗2

  lightly beaten

• vegetable oil↗3 tbsp tbsp
• soured cream↗4 tbsp tbsp
• avocado↗1 ripe

  thinly sliced

• eggs↗4

  fried

• spring onions↗4

  trimmed and finely sliced

Step-by-step instructions

1. 1

   Grate the potatoes and onion on a coarse box grater. Wrap in a clean tea towel and squeeze out as much liquid as possible. Transfer to a large bowl and mix in the flour and plenty seasoning. Stir in the egg.

2. 2

   Heat a little of the oil in a large non stick frying pan. Use 2-3 tbsp of the mix per fritter and drop into the pan, cooking for 3-4 mins on each side over a medium-high heat, using a spatula to turn. Transfer to a plate lined with kitchen paper and continue with the remaining oil and mixture (it's best to cook in batches so as not to overcrowd the pan).

3. 3

   Serve 3 fritters per person, each stack topped with the soured cream, avocado and a fried egg. Sprinkle over spring onions to serve.