Oooh - I did fishcakes on Monday for the first time in yonks and they were yummy.
I'm usually v slapdash, but I actaully followed a recipe and my (Nigella's) tips would be some or all of the following:
You could try adding some beaten egg to the recipe.
Deffo put them in the fridge to firm up.
Also I did the flour then eggs then breacrumbs thing, which I think would make a nice crust and hold everything together even if still a bit sloppy.
So I would add some egg to the mixture. Make them into cakes then dip in flour then beaten egg then breadcrumbs. Nigella then say put in fridge for at least 20 mins, then stright from fridge fry quickly on either side then put in oven for 30 mins.
Well, potatoe skins for example could work - although I'm assuming you boiled and peeled your potatoes before adding to fish cake, destroying that strategy? If you had a couple of extra potatoes, you can bake them, let the skin get nice and cripsy, scoop out the extra flesh and add it to your fish cake mixture then scoop them back into the potatoe skins - obviously bulging over massively. Then pop left overs (which there will be as you've added the potatoe) into the fridge and reheat for another day - it's actually a favourite in our house, and leftovers are almost better!
Possibly some kind of squash - again, if you have any. Anchovy's breadcrumbs idea is a good one too - bread soaks up liquid?
Top and tail green string beans (we actually had half string beans and half runner beans as Mum had given me all 7 of the runner beans from her garden ). Boil until soft. Drain and run under cold tap to stop them cooking.
Melt butter in pan, add garlic. Soften garlic, turn heat up and add beans - cook for long enough to warm all the way through and serve immediately. (Beauty is that as you cook the beans from cold you can leave as long as you like between the 2 cooking stages).
My DCs (4 and 6) absolutely love these. .
Hm tomato sauce was 3 or 4 tomatoes whizzed up with a clove of garlic (notice a theme emerging here!)and then cooked down a bit with a bit of sugar.