Savoury Ham and Broccoli Mini Cakes with a Creamy Broccoli Salad

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 12-cup non-stick muffin tin.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.