In a bowl, shred the surimi into fine pieces. Combine with breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, parsley, salt, and pepper. Mix well until everything is fully combined.
Using your hands, form the mixture into small cylindrical or oval croquettes 2.5–5 cm (about 1–2 inches long). Set aside on a plate.
Roll each croquette in flour, then dip it in the beaten egg, and finally coat it with panko breadcrumbs. Ensure each croquette is fully covered.
Heat the oil in a frying pan over medium heat. Once hot, gently place the croquettes into the pan, making sure not to overcrowd them. Fry for 2–3 minutes per side or until golden brown and crispy.
Remove the croquettes from the pan and place them on a paper towel-lined plate to absorb excess oil. Serve hot with lemon wedges or your favorite dipping sauce.
