This recipe is simple, comes together quickly, and uses pantry staples you likely already have. The patties pan fry until lightly golden on the outside while staying soft inside, making them easy for little hands to hold and bite!
If you’re looking for a nutritious and easy finger food for babies and toddlers, these broccoli, cauliflower, and shrimp patties are a great option. They combine tender vegetables with finely chopped shrimp for added protein and flavor, while still keeping a soft texture that is perfect for baby-led weaning. They’re also a great way to introduce seafood alongside vegetables in a familiar and approachable form!
These patties are inspired by shrimp cakes, but swapping the shrimp for broccoli and cauliflower creates a delicious veggie version that works well for baby-led weaning. They come together quickly with just a handful of pantry ingredients and cook in a few minutes on the stovetop.
Why You’ll Love These Patties
- Includes both vegetables and protein in one bite
- Soft texture perfect for babies and toddlers
- Great baby-led weaning finger food
- Quick stovetop recipe
- Easy to meal prep and freeze
These patties are lightly seasoned and balanced with carrot for natural sweetness, helping make vegetables and shrimp more appealing to little eaters.
Tips For Success
Finely chop everything.
This helps the patties stay together and makes them easier and safer for babies to eat.
Adjust consistency if needed.
If the mixture feels too wet, add 1 to 2 teaspoons more flour or breadcrumbs. If it feels too dry, add a small splash of water or a bit more egg.
Cook on medium heat.
This ensures the inside cooks through without burning the outside.
How To Serve For Babies and Toddlers
For younger babies: Cut patties into long strips.
For older babies and toddlers: Serve whole or in bite sized pieces.
These pair well with:
- plain yogurt
- mashed avocado
- rice
- roasted vegetables
- soft fruit on the side
Broccoli, Cauliflower & Shrimp Patties (Baby & Toddler Friendly)
Ingredients
- 2 cups cooked broccoli and cauliflower finely chopped
- 1 cup cooked shrimp minced
- 2 eggs
- 4 tablespoons all purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- oil for pan frying
Instructions
- Steam or sauté the broccoli and cauliflower until very soft. Let cool slightly, then finely chop or lightly mash so there are no large chunks.
- Finely chop cooked shrimp until it has a minced texture. Smaller pieces help the patties hold together and create a safer texture for babies.
- If the vegetables seem watery, gently press them with a paper towel to remove excess moisture.
- In a bowl, combine chopped broccoli and cauliflower, minced shrimp, grated carrot, egg, flour, garlic powder, and parsley. Stir until a thick mixture forms.
- Heat a thin layer of oil in a nonstick pan over medium heat. Scoop about 2 tablespoons of mixture at a time and flatten slightly into small patties.
- Cook for about 3 to 4 minutes per side until golden and cooked through. Allow the patties to cool before serving.
