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To make the fritters, place the potato, onion, egg, mint, spring onion and feta in a large bowl and mix to combine.
Gradually add the flour as it might not all be needed. You’re looking for a thick paste texture. Season with salt and pepper.
Heat the oil in a large frying pan.
Add 2 tablespoons fritter mixture to the pan and flatten slightly to make small fritters.
Cook on each side for 2–3 minutes or until cooked through and golden-brown all over.
Repeat with the remaining mixture. It should make roughly 8 fritters. Keep the fritters warm.
To serve, bring a large saucepan of water to the boil.
Crack the eggs into the water and poach for 3–4 minutes for soft yolks.
Transfer the eggs to a plate using a slotted spoon.
Serve the fritters on plates and top with the poached eggs, soured cream, sumac and smoked salmon.
Garnish with the chives and serve with the lemon wedges.