These shrimp cakes are adult and kid friendly, so even if you’re not doing Baby Led Weaning, these are great! But if you’re trying to introduce allergens into your baby’s diet, these are a tasty, easy way to do it.
I had these for lunch with a pineapple-avocado salsa and brown rice and served it more deconstructed to Luca (picture to follow!)
For adults, try serving these as burgers or in lettuce wraps with a pineapple-avocado salsa or over brown rice – the tropical flavors blend well with the cilantro in the shrimp cakes.
These are easy to make – you just pulse the shrimp in a food processor, mix it with the rest of the ingredients in a bowl and grill! You can also use a saute pan or pop these in the oven, but I love grilling in the summertime and I think grilling adds a great flavor for the baby (and adult!)
Luca loves my shrimp cakes and I hope your little ones do too!