Shrimp and Tofu Mini Wanja Patties (2 servings)

Thaw shrimp in the refrigerator and pat dry. Press moisture from tofu with paper towels.

Finely chop shrimp, onion, and carrot. Wash surfaces and knives that touched raw shrimp.

Mix shrimp, tofu, vegetables, one egg, one tablespoon starch, salt, and pepper until cohesive.

Form about 8 small patties, roughly 1.5cm thick, to cook evenly.

Pan-fry both sides over medium-low heat, cooking fully through. Since the mixture contains egg, verify an internal temperature of at least 71°C (160°F).

Serve fully cooked patties immediately. For lunchboxes, refrigerate promptly and keep chilled.