Potato latkes with fried egg and sumac

MAKES 12 X 9CM 4 large baking potatoes

1 onion

3tbsp parsley leaves, chopped 1 large egg, lightly beaten 2tbsp plain flour

½tsp baking powder sunflower oil or rapeseed oil, for cooking

For the fried eggs 4tbsp olive oil 4 large eggs juice 1 lemon sprinkle of sumac

For the avocado hummus 1 avocado, halved, pitted and peeled zest and juice ½ lemon

400g tin chickpeas, drained and rinsed

2tbsp tahini

1 garlic clove, crushed

3tbsp coriander leaves, finely chopped

3tbsp olive oil, plus extra if needed To make the hummus, whizz all the ingredients in a food processor until they are incorporated into a thick, slightly whippy texture. Place in a bowl and set aside.

Grate the potatoes and onion into a bowl, alternating between the two, as the acid in the onion helps prevent the potato from discolouring. Transfer to a colander and squeeze out as much liquid as possible (this is important, as the latkes won't crisp up if they're watery).

Place in a clean bowl and stir in the parsley, egg, flour and baking powder, then season with sea salt and black pepper.

Heat 2 tablespoons of oil in a non-stick frying pan over a medium heat until shimmering. Spoon 2 tablespoons of the potato mixture into the pan for each latke. Flatten with the back of a spoon so that each is about 8-10cm in diameter. Fry for about 4 minutes or until golden and crisp. Turn the latkes carefully and cook for a further 4 minutes.

While the latkes are cooking, prepare the fried eggs with sumac. Place a heavy-based frying pan over a medium-high heat and add 2 tablespoons of oil. Crack 2 eggs into the pan, wait until the whites are setting then squeeze a little lemon juice over each. Cook until set, remove from the pan and keep warm while you cook the remaining 2 eggs. Sprinkle over the sumac before serving with the potato latkes.