To make the vegan ricotta, briefly bring the soy milk to the boil and then pour it into a non-metallic container. Using a wooden or plastic spoon, stir in the remaining ingredients for a minute until the milk flocculates.

Let stand for another 10 minutes, then line a sieve with a tea towel (alternatively: 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 completely cover the mixture and then weigh it down (e.g. with another bowl filled with water) to squeeze more liquid out of the mixture. Leave it in a cool place while you prepare the entire recipe. Just before serving, pour the mixture from the cloth into a bowl and season with a little salt.

For the potato pancakes, peel the potatoes, grate them finely, then mix with the salt and set aside.

Peel and grate the onion and stir it into the potato mixture.

Whisk the chickpea flour and water into a uniform amount and then mix with the potato-onion mixture.

Form 12 balls out of the mixture with your hands and flatten them on a baking tray lined with baking paper. Then brush with oil and bake for about 40 minutes at 180°C until golden brown. After 20 minutes, carefully turn over with a spatula and brush the other side with oil too.

Now heat the oil in a pan over a medium to high temperature, add the planted.chicken herbs and lemon and fry for 5 minutes.

To serve, put a teaspoon of vegan ricotta on each potato pancake, distribute the planted between the nests and optionally garnish with cress and freshly ground pepper.