Divide mixture into 2-ounce portions and form each portion into a 3/4-inch thick cake. In bowl, whisk remaining 8 eggs just to blend. Coat 1 cake with flour; patting off excess. Dip in egg wash, then in panko. Repeat with remaining ingredients to make 48 cakes.
For each serving, to order: In sauté pan, heat oil over medium heat until hot, but not smoking. Add 2 cakes and sauté for 4 minutes or until golden brown, turning once. Place cakes in plate; garnish with 2 slices avocado, 2 tablespoons salsa, 2 tablespoons crème fraîche and cilantro sprigs.
Recipe created by Chef Malachi Harland, The Chef's Table, Fresno, CA