1 cup milk
250 g ricotta cheese
1 cup gluten free self raising flour
½ cup polenta
1 teaspoon salt
100 g ham, diced
75 g Sundried tomato strips
Whisk 2 eggs, milk and ricotta cheese in a bowl until well combined.
Sift in flour and polenta and salt.
Stir in ham, tomato and parsley.
Fry heaped tablespoons of mixture in olive oil until golden and puffed on both sides.
Serve immediately with garden salad.