Shrimp, Vegetable, and Tofu Patties
Shrimp, Vegetable, and Tofu Patties
Perfect for Kids! Nutritious Shrimp, Vegetable, and Tofu Patties
These shrimp, vegetable, and tofu patties are delicious for everyone from toddlers to adults. Packed with a balanced mix of vegetables, shrimp, and tofu, they’re also an excellent choice for a healthy, diet-conscious meal.
Main Ingredients- 300g pre-cooked shrimp, shelled and deveined
- 1 block of firm tofu (pressing out excess water is key)
- 1/3 carrot
- A handful of broccoli florets
- 5-6 fresh perilla leaves (깻잎)
- 1 small package of king oyster mushrooms (or enoki mushrooms)
- 4 large eggs
- 3-4 Tbsp multi-grain pancake mix (or regular pancake/tempura mix)
Seasoning & Others- 2-3 pinches of salt
- A pinch of black pepper
- Grapeseed oil or vegetable oil, for pan-frying
- 2-3 pinches of salt
- A pinch of black pepper
- Grapeseed oil or vegetable oil, for pan-frying
Cooking Instructions
Step 1
First, trim the tough ends off the king oyster mushrooms and finely mince them. Rinse the perilla leaves, pat them dry thoroughly, and also mince them finely.
Step 2
Rinse the pre-cooked shrimp briefly under cold water and pat dry. Place them on a cutting board and mince them finely with a knife. Mincing them small is important, especially for young children, to ensure they are easy to eat.
Step 3
Peel and finely mince the carrot. Lightly blanch the broccoli florets in boiling water, then rinse under cold water and drain well. Mince the blanched broccoli finely. (Blanching is optional, but it makes the broccoli softer.)
Step 4
If your tofu block is large, cut it in half. Wrap the tofu in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Crumble the pressed tofu into a large bowl. Add the minced mushrooms, perilla leaves, shrimp, carrot, and broccoli. Crack in the 4 eggs, add the salt and pepper for seasoning.
Step 5
Instead of using wheat flour or starch, I’ve added 4 tablespoons of a multi-grain pancake mix for better digestibility. (You can substitute with regular pancake mix or tempura flour according to your preference. Adjust the amount of flour based on the consistency of the dough.)
Step 6
Using your hands, mash the tofu and knead the mixture thoroughly until all the ingredients are well combined and a cohesive dough forms. Kneading until it becomes slightly sticky will help the patties hold their shape.
Step 7
Take spoonfuls of the mixture and shape them into small, flattened rounds with your palms. Making them bite-sized is ideal for children.
Step 8
Heat a non-stick pan over medium heat and add a generous amount of grapeseed oil. Carefully place the shaped patties into the hot pan.
Step 9
Once the bottom side is golden brown, gently press down with a spatula and flip the patties. Cook the other side until it’s also golden brown. Use just enough oil so the patties don’t stick; this ensures a light and clean flavor. Cook until both sides are beautifully browned.
Step 10
These shrimp, vegetable, and tofu patties are a fantastic way to encourage children who are picky eaters to enjoy vegetables and seafood. They are also a healthy and satisfying option for those on a diet. They store well in the refrigerator and can be reheated, so feel free to make a larger batch!
