In a food processor, pulse bread crumbs, green onions, parsley, egg, lemon zest, lemon juice and pepper until onions are finely chopped. Add shrimp; pulse, just until finely chopped. Scoop by
2 tbsp (25 mL) and shape into ½-inch (1 cm) thick cakes.
In a large non-stick skillet, heat 1 tsp (5 mL) of the oil over medium heat. Cook cakes in batches, using remaining oil as necessary, until golden and centres are firm, about 3 minutes per side.
(Make-ahead: Let cool. Layer in an airtight container between sheets of waxed paper and refrigerate for up to 24 hours. Arrange on a parchment-lined rimmed baking sheet. Bake in a preheated 350°F/180°C oven until hot, about 12 minutes.)
Transfer to a platter and garnish with lemon wedges.
Smoky Tomato Aioli
Meanwhile, whisk together mayonnaise, parsley, tomato paste, lemon juice, garlic and paprika. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve with cakes.