Ricotta Cakes with mixed tomato Salad

These lovely, ‘cakes’ make a refreshing yet satisfying starter, served with the season’s best in a simple basil dressing.


250g ricotta vegan cheese

3 tablespoons vegan Parmesan cheese, finely grated, plus extra for serving

3 tablespoons gluten free gram flour

Sea salt

1 tbsp vegan egg

Zest of ½ lemon, finely grated

Milled black pepper

300g mixed tomatoes, such as cherry, vine or plum

1 handful fresh basil, roughly chopped

2 teaspoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 tbsp olive oil


1.Place the ricotta in a bowl with the Parmesan, flour, pinch of salt and lemon zest. Add a good grinding of pepper, and mix well. Put the mixture in the fridge for 5 minutes to firm up.

2.Place the mixed tomatoes in a bowl, cutting the large ones into pieces. Toss with the basil, balsamic vinegar and extra virgin olive oil, season with salt and pepper to taste.

3.Heat the olive oil in a non-stick frying pan, and place tablespoons of the cheese mixture in the pan-you should have enough to make 12 ricotta cakes.

4.Cook the cakes for a few minutes until golden, then turn with a palette knife and cook on the other side


5.Serve at once with a sprinkling of extra Parmesan and the tomato salad.