Bring new life to your latkes with kimchi and peanut butter — a tasty combination of sweet, savoury and sour


Method

• Coarsely grate the potatoes. Place in a clean tea towel and wring out until all the liquid has been removed, or as much as possible. Place the grated potato and kimchi in a large bowl. Set aside.

• In a separate bowl, mix the egg, flour, bicarbonate of soda, salt and pepper. Mix with the potato/kimchi until combined. Do not overmix — you want a loose but sticky mixture.
  Heat a large heavy-bottomed pan over medium heat and add the oil to around 10mm.

• When the oil is hot but not too hot (test it by putting a pinch of the batter into the pan — it should sizzle but not darken/burn — cook in batches, using a tablespoon to gently drop the batter into the pan. Carefully use a fork to flatten the latkes very slightly.