Potato nests with vegan ricotta

Beginner

110

minutes

For

12

servings

Recipe by:

Marie

Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family is originally from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be made vegan with a little experimentation!

Main ingredients

  • 500 g potatoes (floury cooking)
  • 1 tsp salt
  • 1 medium onion
  • 5 tbsp. chickpea flour (alternatively soya flour)
  • 50 ml water 
  • 250 g Planted.chicken herbs and lemon
  • Oil 

Vegan ricotta

Ingredients

  • 1l soy milk (without sugar and additives)
  • 2 tbsp. yeast flakes
  • 1 tsp salt
  • 3 tbsp. lemon juice or white wine vinegar 

Ingredients

Preparation

  1. For the vegan ricotta, briefly bring the soy milk to the boil 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. 
  2. Leave for another 10 minutes, then line a sieve with a tea towel (alternative: cheesecloth) and hang over a bowl. Pour the mixture through the sieve and leave to drain for a few minutes. 
  3. Fold the tea towel over to cover the mixture completely and then weigh it down (e.g. with another bowl filled with water) to squeeze more liquid out of the mixture. Leave in a cool place while preparing the entire recipe. Just before serving, transfer the mixture from the cloth to a bowl and season with a little salt.
  4. For the potato pancakes, peel the potatoes, grate finely, then mix with the salt and set aside.
  5. Peel and grate the onion and stir into the potato mixture. 
  6. Whisk the chickpea flour and water until uniform and then mix with the potato and onion mixture. 
  7. 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 approx. 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. 
  8. Now heat the oil in a frying pan over a medium-high heat, add the planted.chicken herbs and lemon and fry for 5 minutes until hot. 
  9. 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.

Other recipes

Moderate

50

minutes

Thai crispy duck and watermelon salad

Moderate

50

minutes

Zingy Chicken Tacos

Beginner

30

minutes

Nasi Goreng

Moderate

40

minutes

Zürcher Geschnetzeltes with rösti and planted.sauce

Moderate

30

minutes

Corn tacos

Quick & easy

20

minutes

Fresh summer salad

Beginner

30

minutes

Mezze platter with skewer

Beginner

40

minutes

Caesar Style Fajitas

Next level

40

minutes

Vegetable Paella

Moderate

120

minutes

Empanadas à la Planted

Beginner

25

minutes

Fried curry rice

Beginner

20

minutes

Brunch Burritos

Expert

30

minutes

Ravioli stuffed with planted.pulled

Beginner

30

minutes

Mediterranean vegetables with planted.chicken

Beginner

45

minutes

Cauliflower salad with curry