3 cups corn flakes
2 eggs, lightly beaten
7 oz smoked mackerel, skin and bones removed
7 oz smoked trout, skin and bones removed
3 tablespoons lemon juice
1⁄2 cup parsley, shredded
1⁄2 teaspoon black pepper
Preheat the oven to 400oF.
Line a rimmed baking sheet with parchment paper.
Place 2 cups of cornflakes into a food processor and blitz until sand-sized. Sift into a flat
bowl and set aside.
For burger patties, place eggs, smoked fish, lemon juice, remaining cup of cornflakes, and black pepper into a food processor. Pulse until combined and perfectly smooth. Add parsley and mix with a spoon.
Using your hands, form the fish mixture into approximately 10 patties, each about 3 inches in diameter.
Dip each patty into the cornflake crumbs and press to evenly coat each side. Arrange the patties on a baking sheet lined with parchment paper and place in the oven.
Bake for 20 minutes, turning them over once after 8-10 minutes.
Serve hot with fresh herbs, a side of mayonnaise, and some lemon wedges for squeezing over. These fish burgers also taste delicious when paired with capers
You can use other types of fish as well - smoked halibut, hake or salmon will work great here. By using baking paper and making the burgers in the oven, you can reduce the amount of fat you consume, which would be impossible to avoid when frying.