The fish-egg mixture is very soft, unlike ground meat which you can shape with your hands. The secret for keeping the patties from falling apart is to use lots of fat. Resist the urge to only put a dot of oil in the pan. Truthfully, using olive oil alone will work fine ... I just happen to like the taste of butter. However, using butter alone increases the risk of burning.

I made tuna patties one time with an egg plus 2 Tbsp mayonnaise, and one can of tuna (plus seasonings) ... it was more like a batter, but they fried up nicely, good flavour and moistness. Soft in the middle and crisp on the outside.

Doreen