Cut the fish fillets in half lengthwise to facilitate feeding through a meat grinder. Grind the fish into a large nonreactive bowl. Set over a large bowl of ice to keep cold.
Pulse the garlic, scallions, chiles and cilantro in a food processor until finely chopped (about six 1-second pulses). Add to the ground fish along with the paprika, sea salt and pepper. Form a well in the center of the mixture and pour in the olive oil and egg. Mix until thoroughly combined.
Line a baking sheet with parchment paper and lightly oil both sides of the parchment. Using a small ice cream scoop, form the fish mixture into 36 patties and place on the baking sheet. Cover tightly with plastic wrap and refrigerate until set, at least 30 minutes.
Heat a flat griddle or cast-iron skillet over medium-high heat. Drizzle a little olive oil on the pan and cook the fish cakes for 2 to 3 minutes per side.
Toast the buns lightly on the griddle. Spread each half of the buns with the lemon creme fraiche. Pile the slaw on the bottom buns and add the fish cakes and top buns. Secure with a long wooden skewer. Serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.