Spicy Shrimp Cakes with Corn and Avocado Salsa

These spicy shrimp muffins are a delicious way to make fresh shrimp, especially when paired with homemade corn and avocado salsa.
To make the patties, put the prawns in a food processor; chop 10 times or until they are finely chopped. Set aside.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add the bell pepper to the pan; simmer for 3 minutes. Add the garlic to the skillet; saute for 1 minute. Remove from heat. Place the bell pepper mixture in a large bowl. Add the shrimp, green onion and the following 6 ingredients (via egg), mixing well. Add the cilantro and 1/4 cup panko.Divide the shrimp mixture into 10 equal portions, forming each portion into a 1/2-inch thick patty. Roll the patties on both sides in the remaining 1/2 cup panko. Refrigerate for at least one hour.Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Add 5 patties to the skillet; cook for 4 minutes on each side or until lightly browned. Remove from the pan; cover and keep warm. Repeat the procedure with the remaining cakes.To make the salsa, combine the corn and other ingredients; mix gently. Serve immediately with the shrimp patties.