Heat the oven to 200ºC/400ºF/Gas 6.
Place the cold mashed potato in a mixing bowl. Add the salmon, tomatoes, half of the chopped parsley, 25g of the fresh breadcrumbs, the yoghurt, salt and pepper.
In a separate bowl combine the remaining breadcrumbs with the rest of the parsley and grated cheese.
Divide the fish and potato mixture into eight. Shape into rounds.
Coat each one in egg and the breadcrumb mixture.
Place on a greased baking tray and bake for 15 minutes.
HOT TIPS: Do not add milk, butter or margarine to the mashed potato it can make the fish cakes difficult to handle and they may fall apart.
Try using additional vegetables such as spring onions.
