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 (e.g. with another bowl filled with water) 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 oil in a pan on medium-high heat, add the planted.chicken Add herbs and lemon and fry for 5 minutes until hot. 

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.