Broccoli and Ham Cakes With Cheese Sauce

Broccoli and Ham Cakes with Cheese Sauce IMAGE Author: Canadian Living Credits: Broccoli and Ham Cakes with Cheese Sauce IMAGE

Kids will get a kick out of turning classic broccoli with cheese sauce into pancakes. Adding ham makes this breakfast-for-dinner a protein-rich meal. If you don't have fresh broccoli on hand, use frozen, cooking it according to package directions.

  • Portion size 15 servings
  • Credits : Canadian Living Family Fun Guide, Summer 2013

Ingredients

  • 2 cups large broccoli florets
  • 3/4 cups all-purpose flour
  • 3/4 cups whole wheat flour
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 6 oz ham steaks cut in 1/4 inch cubes
Cheese Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cup milk
  • 1 1/2 cup shredded orange extra old Cheddar cheese
  • 1/2 teaspoon dry mustard
  • pinch each salt and pepper
  • pinch cayenne pepper

Method

In pot of boiling salted water, blanch broccoli until tender-crisp, about 2 minutes. Drain and refresh under cold water. Drain again and pat dry; coarsely chop. Set aside.

In large bowl, stir together all-purpose flour, whole wheat flour, baking powder, sugar and salt. Whisk together egg, milk and 4 tsp of the oil; pour over dry ingredients and stir just until moistened. Fold in ham and broccoli.

Heat large nonstick skillet or griddle over medium heat. Brush with 1/2 tsp of the remaining oil. Pour in 1/4 cup batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 2 to 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. (Make-ahead: Layer between waxed paper and refrigerate in airtight container for up to 2 days. Reheat in toaster, microwave or oven.)

Cheese Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk and cook, whisking constantly until thickened, about 4 minutes Remove from heat.

Stir in Cheddar cheese, mustard, salt, black pepper and cayenne pepper until cheese is melted. Serve over pancakes. (Make-ahead: Let cool for 30 minutes; refrigerate in microwabeable container for up to 24 hours. Reheat in microwave.)

Nutritional facts Per pancake with sauce: about

  • Fibre 1 g
  • Sodium 409 mg
  • Protein 9 g
  • Calories 169.0
  • Total fat 9 g
  • Potassium 185 mg
  • Cholesterol 37 mg
  • Total carbohydrate 14 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Broccoli and Ham Cakes With Cheese Sauce

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