How to make it
Add the salmon, parmesan cheese, panko, shallot, Worcestershire sauce, and egg into a food processor. Pulse until the ingredients are minced then transfer the mixture to a bowl.
Fold in the capers until they are evenly distributed throughout the mixture. Grease your hands with 1 tablespoon of the olive oil and portion the mixture into 10-12 evenly sized balls. Then shape each ball into an oval shape.
Heat the remaining olive oil in a pan over medium high heat. Add the salmon croquettes to the pan and cook them for about 5-6 minutes on each side or until cooked through. Remove them from the pan and transfer them to a plate lined with paper towels to drain.
In a bowl, combine the Lee Kum Kee Sriracha Mayo, dill, and lemon juice. Mix until combined and serve with the salmon croquettes. Enjoy!