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. Ingredients: 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 blackContinue reading “Ricotta Cakes with mixed tomato Salad”