Preheat the oven on 350 F/175 C. In a food-processor, pulse and run broccoli, carrot, shallot and garlic until finely minced, then set aside in another bowl. Add the skinless/boneless chicken thighs to the food-processor, and pulse/run until it's evenly and smoothly ground and sticky (you may have to scrape the sides and bottom a couple times). Now add the ground beef and cooked white rice, then run the processor again for about 1 min until the mixture is paste-like and sticky again. This step strengthens the bondage between protein and water, reducing the amount of moisture the "cake" will lose during baking. Now add the quick-cooking oat and the large egg, and run for another min for the same effect. Then add the safflower oil (or flaxseed oil) and toasted sesame oil, and run for another min. Now add the minced vegetables back to the food-processor, and pulse until evenly combined.