Instructions

1. Preheat the oven to 180C/350F/gas mark 4.
2. Place the salmon, egg yolks, mayonnaise, mustard, dill, scallions, lemon rind and juice and half the breadcrumbs in a food processor. Pulse to a coarse mixture and shape into twelve patties.
3. Beat the egg whites lightly. Dip each fishcake into the whites, then into the crumbs. Pop into the fridge to set, for about 20 minutes.
4. Heat the oil in a non-stick frying pan over a medium heat and cook for 2 minutes each side, until golden brown.
5. Transfer to a baking tray and bake for 8 minutes, to warm through. Serve with green salad, tartare sauce and lemon wedges.