Drain a 200g can of pink salmon and flake the fish. Beat 1 egg in a jug. Mix the salmon with 250g of leftover mashed potato, lemon juice, fresh parsley to taste, and a little of the beaten egg to bind. Shape the mixture into 4 round fishcakes. Pour the remaining egg into a shallow bowl. Fill another bowl with 6 tbsp of fresh breadcrumbs. Dip each fishcake into the beaten egg followed by the breadcrumbs until evenly coated. Place in the fridge for 15 minutes to chill. Heat 1 tbsp of sunflower oil in a non-stick frying pan and fry the fish cakes for around 5 minutes on each side until cooked through. Place 2 fishcakes on each plate and serve with a lemon wedge, salad and 1 thick slice of wholegrain bread per plate.