These savory Mary Berry Salmon Fish Cakes are made with cooked salmon (or smoked haddock), creamy mashed potatoes, fresh parsley, Dijon mustard, and Parmesan, all encased in crispy breadcrumbs. The result is a rich, tender, and deeply satisfying fish cake with a perfectly crunchy exterior, making it a delicious main meal. This recipe is a fantastic way to use up leftovers, works well in any season, and makes 4 large fishcakes.