Cut the salmon and whitefish into inch-sized cubes. Pulse in a food processor until the fish turns into a big glob of fishy mush.
In a medium-sized bowl, mix the fish with all of the other ingredients until well combined. I followed Jill's advice and used my hands. It doesn't smell good, but it's a good de-stressor.
Form the fish into patties about the size of a flattened golf ball.
Heat a few tablespoons of oil in a large pan over medium-high heat.
Add as many fish patties as you can fit at a time.
Cook until well browned on one side (a few minutes).
Flip and cook the other side (another few minutes).