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!