Place rice cereals in food processor and pulse till fine. Remove and set aside.
Bring a cup of water to boil in a shallow pan. Place salmon in the pan with lemon juice and a little salt and pepper. Reduce heat to medium and allow salmon to cook for 5 minutes. Remove, flake, and set aside.
In a large bowl, combine rice, dill weed, lemon pepper, and salt. Mix and mash well with a potato masher. Stir in flaked salmon until combined.
Shape into 12 thick patties about 2 inches in diameter.
Heat 2 tablespoons of vegetable oil in a large non-stick pan. Dip rice cakes into egg and roll in rice cereals.
Fry 3 to 4 minutes on each side or until golden brown. Do not over crowd pan. Fry in 2 batches.
Drain on paper towels. Serve immediately.