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1
For the aioli: Use a food processor to process avocado, mayonnaise, half of the lime juice and zest, 1/2 clove of grated garlic, salt and pepper until smooth.
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2
Add more salt to taste.
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3
Refrigerate until needed.
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4
For the cakes: Heat 1 tablespoon of canola oil in a skillet over medium-high heat and saute onion and red bell pepper.
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5
Once they are nicely softened, transfer to a large bowl and cool.
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6
Drain cooked peas well.
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7
Pat them dry with a paper towel.
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8
Put the peas in the food processor (no need to wash the processor bowl) and pulse 4-5 times in a quick interval.
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9
Do not over process.
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10
You want the mixture to be somewhat chunky but mashed.
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11
Add peas to the onion and red bell pepper mixture.
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12
Add garlic, 1/3 cup of Panko, and the remaining cakes ingredients.
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13
Combine well.
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14
Mixture will be a little wet but it will cook and get firm.
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15
Put the remaining panko bread crumbs in a shallow bowl.
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16
Divide the mixture into 8 equal parts and make into 8 cakes.
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17
Roll the cakes in the panko bread crumbs.
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18
Using the same frying pan, heat 1 tablespoon of oil to medium-high heat and cook 4 cakes until the crust is golden brown and cake is firm, about 2-3 minutes on each side.
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19
When the first batch is done remove them to a paper towel-lined plate.
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20
Add the remaining oil and repeat the process with the remaining patties.
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21
Serve cakes hot with avocado aioli.
