Back in the day, salmon croquettes usually meant rich bindings and fillers (eggs, flour, cracker crumbs) to hold them together. And they were typically fried in an inch of bacon grease. In my house, the binder is egg only, and the patties are pan-seared in a little olive oil.
I followed the recipe except I did not measure the olive oil I used to fry them and probably ended up using a little more than 2 Tbsp. Also, I used 1.5 tsp dried dill instead of 2 Tbsp. fresh. In order to get the patties to hold together, I would pick up a small handful of the mixture, squeeze it tightly in my fist and between my two hands to compact it and help drain liquid, and then form it into a shape that was between a ball and a patty. Once they had started frying, or after flipping them, I could then press them down with the spatula if they were too thick, without them breaking apart. They were the best made-from-canned-salmon patties that I could hope for.
Flavor on both cakes and sauce was very blood but the cakes were too wet to hold together. I did need to add back some breadcrumbs to hold a cake together enough to even get it to the pan intact.
My family thought these were really good and two of them don't like salmon! I added 1/2 cup breadcrumbs because the mixture was so wet but I'm not sure it was necessary.
We will enjoy this again!
