Spicy Shrimp Cakes With Corn and Avocado Salsa

From Cooking Light.

• Ready In: 40 mins
• Serves: 4-6

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

Directions

1. Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
2. 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.
3. 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.
4. 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.
5. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.