Crispy Pea Cakes with Avocado Aioli

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. Add more salt to taste. Refrigerate until needed.

For the cakes:
Heat 1 tablespoon of canola oil in a skillet over medium-high heat and sauté onion and red bell pepper. Once they are nicely softened, transfer to a large bowl and cool.

Drain cooked peas well. Pat them dry with a paper towel. Put the peas in the food processor (no need to wash the processor bowl) and pulse 4-5 times in a quick interval. Do not over process. You want the mixture to be somewhat chunky but mashed. Add peas to the onion and red bell pepper mixture. Add garlic, 1/3 cup of Panko, and the remaining cakes ingredients. Combine well. Mixture will be a little wet but it will cook and get firm.

Put the remaining panko bread crumbs in a shallow bowl. Divide the mixture into 8 equal parts and make into 8 cakes. Roll the cakes in the panko bread crumbs.

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. When the first batch is done remove them to a paper towel-lined plate. Add the remaining oil and repeat the process with the remaining patties.

Serve cakes hot with avocado aioli.