Salmon and dill fish cakes

I was very sceptical about these as I was making them as they seemed far too wet. I added in extra flour and even though they were still wetter than I imagined they were supposed to be I hoped for the best as they went in the pan. Obviously I shouldn't have worried because the frying of them firmed them up beautifully and they cooked and tasted great. A definite winner and one to make again.