Spicy Shrimp Cakes With Corn And Avocado Salsa - cooking recipe

Ingredients

1 lb medium shrimp, peeled and deveined
1 cup finely chopped red bell pepper
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup thinly sliced green onion
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko breadcrumbs, divided (Japanese breadcrumbs)
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onions
2 tablespoons finely chopped seeded poblano peppers
1 tablespoon fresh lime juice
1/4 teaspoon salt

Preparation

Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.