Potato nests with vegan ricotta

Duration: 110 min

Level: Easy

Ingredients

For how many people?

500g

Potatoes (floury cooking)

TL salt

medium onion

Tbsp. chickpea flour (alternatively soy flour)

50ml

Water 

250g

Planted.chicken herbs and lemon

Oil 

Vegan ricotta

L soy milk (without sugar and additives)

Tbsp yeast flakes

TL salt

Tbsp. lemon juice or white wine vinegar 

Products in this recipe

planted.chicken

Herbs & lemon

Size

8,99 €

22,48 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

8,99 €

Preparation

For the vegan ricotta, briefly boil the soy milk and then pour into a non-metallic container. Using a wooden or plastic spoon, stir in the remaining ingredients for one minute until the milk flocculates. 
Let stand for another 10 minutes, then line a strainer with a dish towel (alternative: cheesecloth) and hang over a bowl. Pour the mixture through the sieve and let it drain for a few minutes. 
Fold the tea towel over to cover the mixture completely and then weigh it down (with another bowl filled with water, for example) to squeeze more liquid out of the mixture.Leave in a cool place while preparing the whole recipe, just before serving pour the mixture from the cloth into a bowl and season with a little salt.
For the potato pancakes, peel and finely grate the potatoes, then mix with the salt and set aside.
Peel and grate the onion and stir into the potato mixture. 
Whisk the chickpea flour and water until uniform and then mix with the potato and onion mixture. 
Form 12 balls from the mixture with your hands and flatten them on a baking tray lined with baking paper. Brush with oil and bake for about 40 minutes at 180°C until golden brown. After 20 minutes, carefully turn them over with a spatula and brush the other side with oil as well. 
Now heat the oil in a frying pan over a medium to high heat, add the planted.chicken herbs and lemon and sear for 5 minutes. 
To serve, place a teaspoon of vegan ricotta on each of the potato pancakes, spread the planted over the nests, and optionally garnish with cress and freshly ground pepper.