1 lb (450 g) skinless, boneless white fish

1 green onion, coarsely chopped

1/2 cup (20 g) coarsely chopped flat-leaf parsley

1 lemon, the finely grated zest

1 cup (60 g) panko bread crumbs

1/4 tsp red pepper flakes

1 egg

3 tbsp (45 ml) vegetable oil

In a food processor, finely chop all the ingredients, except the oil, until smooth.

With lightly oiled hands, shape 16 croquettes using the fish mixture. Place on a plate and season with salt and pepper.

In a large non-stick skillet over medium-high heat, brown half of the croquettes at a time in the oil for 3 minutes on each side. Add more oil, if needed. Drain on paper towels. Keep warm.

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