90grams(about ¾ cup) finely chopped vegetables of choice (I used onion, red bell pepper, carrots), see note
1 teaspoonsesame oil (optional)
1 egg (optional), whisked
Preheat oven to 400 degrees Farenheit. Grease or line a baking sheet with parchment paper (or silicone mat) and set aside.
Add shrimp and tofu to food processor and pulse until ground and forms a thick white paste.
Transfer to a bowl and combine with the rest of the ingredients. Shape into 6 even-sized cakes.
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.
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.