Savoury Ham and Broccoli Mini Cakes with a Creamy Broccoli Salad
Savoury Ham and Broccoli Mini Cakes with a Creamy Broccoli Salad
Ingredients
- 5 eggs
- ½ cup (125 ml) sour cream
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) Dijon mustard
- ¾ cup (115 g) unbleached all-purpose flour
- ½ tsp baking powder
- 1 large broccoli with stem, about 1 ½ lb (675 g), stem peeled
- ¾ cup (125 g) white ham, diced
- ¾ cup (75 g) sharp orange cheddar cheese, grated
- ¼ cup (60 ml) sour cream, or more to taste
- 3 tbsp pumpkin seeds
- 3 tbsp raisins
- 2 green onions, thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 12-cup non-stick muffin tin.
- In a bowl, whisk together the eggs, sour cream, oil and mustard. Season generously with salt and pepper. Whisk in the flour and baking powder. Set aside.
- On a work surface, grate the broccoli head and stem (see note). Remove ¾ cup (75 g) of the grated broccoli (chose the finest texture) and add to the egg mixture. Set the remaining grated broccoli aside for the salad in another large bowl.
- Add the ham and cheese to the egg mixture. Mix with a spatula. Place ¼ cup (60 ml) of the mixture into each cavity of the muffin tin.
- Bake for 10 to 12 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool. Unmould and let cool on a wire rack, if desired.
Savoury Ham and Broccoli Mini Cakes with a Creamy Broccoli Salad