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1
In a medium-sized bowl, whisk together the egg yolk, mustard, and garlic.
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2
Once they have combined, continue to whisk, and ever so slowly, drizzle about a teaspoon of the oil.
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3
Continue whisking and slowly add a thin stream of oil to the bowl. The key here is to whisk continually and go very very slowly. The aioli will begin to fluff up and thicken. It takes around 15 minutes of non-stop whisking and slow, steady drizzling.
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4
Once your aioli has formed, give it a taste.
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5
Add the lemon juice, dash of salt and the minced chipotle and its adobo sauce.
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6
Give another taste to check the acidity and spice.
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7
In a 2-quart saucepan, boil the sweet potato in 2 cups water until tender.
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8
Drain potato. After it cools, place the cubes in a medium-size bowl and mash well.
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9
To this, add the rest of the ingredients and mix until well-combined. I find that using my hands is the best way to get this done.
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10
Heat a thin coat of oil in 10-inch nonstick skillet. Using 1/4 cup of fish mixture per patty, form patties and fry in skillet over medium flame, approximately 5 minutes per side, until golden on both sides. Add more oil to skillet if necessary.
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11
Serve the cakes while they're still hot, with a nice dollop of aioli on the side. I like to serve mine up a a bed of garlicky chard studded with currants.
