The point of kadınbudu köfte is not in its name but in its method: half the mince is cooked beforehand and half goes in raw. The cooked half gives flavour and texture, the raw half binds the mixture. Cook both halves and the meatballs fall apart.
Ingredients
For the mixture
For coating
Method
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Boil the rice
Boil the rice in plenty of water for 15 minutes, until thoroughly soft, then drain.
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Cook half the mince
Fry the onion in butter for 5 minutes, add 250 grams of the mince and cook until it takes its liquid back up. Cool it.
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Combine
Knead the cooked mince, the raw mince, the boiled rice, the salt, pepper and parsley for 10 minutes.
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Shape
Form flat oval meatballs in your palm.
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Coat
Dip them first in flour and then in beaten egg.
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Fry
Fry in hot oil over a medium heat for 3 minutes a side, until golden.
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Drain
Transfer to kitchen paper and serve hot.
Tips
- Leaving half the mince raw is the recipe itself; cook both halves and the mixture will not hold.
- Overcook the rice rather than under; firm rice will not bind the meatball.
- Flour first, then egg: get the order the wrong way round and the coating will not stick.
Nutrition
Values are per serving and approximate.