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
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.