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Salami corn cakes

Salami corn cakes title
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Salami corn cakes

Filed under: Happy hours

preparation time

00:30 30min

Cooking time

00:40 40min


  • 8 slices of salami
  • 2 eggs
  • 2 tbsp. (30 ml) of milk
  • 1/4 cup (60 ml) of all-purpose flour
  • 3 tbsp. (45 ml) of chopped parsley
  • 1 small onion, finely chopped
  • 2 medium potatoes
  • 1 cup (250 ml) of kernel corn
  • 1/2 cup (125 ml) of shredded cheddar cheese
  • Vegetable oil, for cooking


  1. Peel and grate the potatoes, then press them in a colander several times to extract all water.
  2. Beat the eggs and milk, sift in the flour and continue beating to obtain a smooth consistency.
  3. Add in the parsley, onion, grated potatoes, corn. Season with salt and pepper, and mix well.
  4. Heat a dash of olive oil in a large non-stick pan over medium-high heat.
  5. Using a large ice cream scoop, place 4 scoops of the mixture in the heated oil, then flatten each scoop with a spatula to obtain 1.25 cm (1/2 in) thick cakes. Cook the cakes for 2 minutes on each side, or until golden brown.
  6. Remove the cakes from the pan, place them on a paper towel and repeat the process with the rest of the mixture.
  7. Place cakes on a baking sheet, top each with a slice of salami and sprinkle with shredded cheese.
  8. Grill cakes until the cheese is melted. Serve hot.