Easy baked shrimp cakes
These shrimp cakes are baked, not fried, and made with simple ingredients. Includes air fryer option, freezer tips, and toddler-friendly serving ideas.
Ingredients
- 150 grams (1/3 pound) raw shrimp, peeled and deveined
- 150 grams (5 ounces ) firm tofu
- 90 grams (about 3/4 cup) finely chopped vegetables of choice (I used onion, red bell pepper, carrots), see note
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame oil (optional)
- 1 egg (optional), whisked
Instructions
- Preheat oven to 400°F (200°C). Grease or line a baking sheet with parchment paper (or silicone mat) and set aside.
- Finely chop the vegetables using a food processor (or by hand if you prefer or prep ahead).
- Add the tofu, shrimp, garlic, ginger, and sesame oil to the food processor. Pulse until a thick paste forms. Don’t overprocess! it’s totally fine to see small tofu chunks. If you had prepped the veggies in advance, fold it in here.
- Scoop and form into 8 small patties and place on the prepared baking sheet.
- Optional: Dip cakes into the dish with the whisked egg. Make sure to coat both sides.
- Transfer to prepared baking sheet and bake for 15-20 minutes, flipping once halfway through.
Notes
- Shrimp: Fresh or frozen
- Tofu: Firm. don't use the soft variety as the cakes won't hold together well.
- Vegetables: feel free to use whatever you have on hand. Just be sure to chop them finely.
- Egg: this recipe doesn't require eggs. But, if your child isn't allergic, try coating the cakes on both sides in whisked egg. It adds extra moisture, richness, and nutrition to the cakes while imparting a lovely golden color. Again, it's not absolutely necessary.
Nutrition
Calories: 37kcal | Carbohydrates: 1g | Protein: 5g | Fat: 1g | Sodium: 23mg | Potassium: 53mg
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