Instructions

1. Put salmon, parmesan cheese, panko breadcrumbs, shallot, worcestershire sauce and egg in a blender, and blend until all ingredients are minced. Transfer mixture to a bowl.
2. Add capers and mix well to evenly spread the capers throughout the mixture.
3. Use a little olive oil on your hands and spoon out about a golf size amount of mixture into the palm of your hands. Shape into croquettes. You should have about 10-12 croquettes.
4. In a large pan over high heat, add extra virgin olive oil. When the oil is hot, add salmon croquettes and cook on each side for 5-6 minutes, or until cooked through. Transfer croquettes to a plate covered with paper towel to remove excess oil. Transfer to serving plate.
5. For the dipping sauce: combine sriracha sauce, dill, lemon juice and mayonnaise in a small bowl and whisk until the ingredients are blended.
6. Serve salmon croquettes with dipping sauce.