Chop spring onions finely and add to a bowl.
Grate ginger into the bowl with the spring onions.
Cut the salmon fillets into mince sized pieces and add to the bowl.
Add the dill and mix all the ingredients together trying to make sure that they are evenly distributed.
Separate the mixture into 4, squeeze into a ball in your hands and then shape into a fishcake.
Spray the fishcakes once or twice with the oil and cook for 3 minutes on each side (You could also try using a non-stick pan without the oil).
Mix yoghurt with the lemon juice and serve with the fishcakes.
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