Beat egg whites in a clean bowl until stiff peaks form.
Fold egg whites into meat mixture. Add a quarter at first to loosen the mixture, then add the rest and carefully fold just until combined.
Add a thin layer of oil to griddle. Scoop batter onto the griddle using a large spoon, being sure to leave plenty of room between the meatcakes for them to rise and spread.
Let cook 3-4 minutes until the bottom starts to brown and you see steam coming from under them. Flip and cook on the other side for another three to four minutes, until completely cooked through.
While cooking, slice green onion on the bias. Sprinkle atop cooked meatcakes.
2 green onions
These are best served immediately, but they are also good the next day when stored in a sealed container in your refrigerator.
Make sure that none of the yolk gets into your egg whites when you separate them, as you'll be whipping them. I find it easiest to separate a single egg into a small bowl to verify no yolk gets into the white, placing the yolk into the bowl I'll be using and then pouring each confirmed "clean" egg white into the egg white bowl before repeating the process.
For more tips and tricks, be sure to read the full article above.