Crispy Pea Cakes with Avocado Aioli

• 1 whole Avocado, Firm But Ripe, Pitted, Peeled, And Diced
• 13 cups Mayonnaise
• 1 whole Lime, Zest And Juice, Divided
• 1/2 cloves Garlic, Grated
• 1/4 teaspoons Salt
• 18 teaspoons Ground Pepper
• 3 Tablespoons Canola Or Vegetable Oil, Divided
• 1/4 cups Onion, Finely Diced
• 1/4 cups Red Bell Pepper, Finely Diced
• 2 cups Cooked Peas(black-eyed, Pink-eyed, Zippers, Dixie Lees); Left-overs Are Great For This Recipe...
• 1 clove Garlic, Grated
• 1-13 cup Panko Bread Crumbs, Divided (use Only 1/3 Cup For Pea Cake Mixture)
• 2 Tablespoons Cilantro, Finely Chopped
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 2 whole Eggs

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

avocado, mayonnaise, lime, garlic, salt, ground pepper, canola or vegetable oil, onion, red bell pepper, eyed, clove garlic, bread crumbs, cilantro, ground cumin, salt, ground pepper, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/crispy-pea-cakes-with-avocado-aioli/ (may not work)