Spicy Shrimp Cakes with Corn and Avocado Salsa

Ingredients

• 0.8 cup avocado diced peeled
• 1 large eggs 
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup cilantro leaves fresh finely chopped
• 1 cup regular corn white frozen thawed
• 1  garlic clove minced
• 0.3 cup green onions thinly sliced
• 1.5 teaspoons hot sauce 
• 1 tablespoon juice of lime fresh
• 3 tablespoons mayonnaise reduced-fat
• 0.8 cup panko bread crumbs divided (Japanese breadcrumbs)
• 2 tablespoons poblano pepper seeded finely chopped
• 1 cup bell pepper red finely chopped
• 3 tablespoons onion red finely chopped
• 0.3 teaspoon salt 
• 1 pound shrimp deveined peeled
• 0.5 teaspoon sugar 

Equipment

• food processor
• bowl
• frying pan

Directions

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