I love Marmite so much I once wrote an embarrassing song about it in response to an Amanda Palmer song about her hatred of Vegemite. Just call me Joan Marmiterading. (Sorry.)
Anyway Amanda retweeted it and my life was made.
I’ve now invented a way of getting the salty sticky toffee coffee stuff into a latke, which is the more trendy and pretentious way of saying ‘hash brown’. I went rogue and added peanut butter (although I’m very unsure about the provenance of all nuts and don’t know if they’re ethical, can anyone help?!)
I think tahini would also work instead of peanut butter, and a fried free-range, organic egg would make it even better, if you eat eggs. I just went with wilted spinach and vegan mayo. Here’s the recipe, feel free to write a song about it.
Makes 6 latkes
- 1lb floury potatoes (three medium sized), peeled
- 1 onion
- 25g flour
- 1 tsp baking powder
- 2 tbsps Marmite
- 1 tbsp peanut butter, crunchy or smooth, Fairtrade and organic is best
- 2 tbsps water
- 5 tbsps sunflower or rapeseed oil
- Grate the potato and grate or finely chop the onion. Squeeze it all in a teatowel or muslin until as much water as possible has come out. Wait a minute and then squeeze out more.
- Mix with the flour and baking powder in a bowl.
- Gently heat the peanut butter and Marmite in a pan with the water and one of the tbsps of oil. Stir until you have a well-mixed paste.
- Stir quickly into the potato mixture before it cools and hardens then shape into 6 patties about 2 centimetres thick.
- In a non-stick pan, heat 2 tbsps oil over a medium heat and fry half of the latkes for three minutes on each side until good and brown. You can sacrifice one to check it’s cooked in the middle, cook for another minute if not. Repeat with the remaining oil and latkes.
- Write a song about them.