1 C. leftover Mashed Potatoes
1 Egg
¼ C. chopped Parsley
1 Scallion, chopped
1 tsp. Worcestershire sauce
Salt and Pepper to taste
2 C. (8oz.) leftover Salmon, flaked
4-5 slices Sturdy White Bread
3 T. Vegetable Oil, for frying
Lemon Wedges, for serving

Add mashed potato, egg, parsley, scallion, Worcestershire, salt and pepper to a large mixing bowl. Stir well to incorporate the egg. Fold in salmon and stir only enough to bring the ingredients together. Place in the refrigerator, uncovered, to chill while preparing remaining ingredients. If bread is fresh, toast it. You want to crumble (or process) enough bread to make 2 C. of dry crumbs; set aside in a shallow dish. Heat the oil in a large skillet over medium-high heat. Take a large spoonful of salmon mixture and gently pat into a cake about 1 inch thick. Press both sides into the bread crumbs. When the oil is hot, gently slide the cake into the pan. Repeat with remaining mixture, making 8 cakes in all and frying no more than 4 at a time. Fry until deep brown on one side, 2 minutes. Turn the cakes over with a metal spatula and fry on the other side until deep brown, 2 minutes longer. Transfer to paper towels to drain. Remove to serving platter, garnish with lemon wedges and serve.