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6 servings
suggest servings
| 750 | grams | ground lamb | |
| 1 | cup | rice | boiled |
| 1 | medium | onion | finely chopped |
| 1/2 | cup | feta cheese | crumbled |
| 1/4 | cup | parsley leaves | finely chopped |
| 1 | teaspoon | dill weed | finely chopped |
| 1 | x | salt | |
| 1 | x | black pepper | freshly ground |
| 2 | large | eggs | |
| 1 | x | flour, all-purpose | for coating |
| 1 | x | vegetable oil | for shallow frying |
Combine meat, boiled rice, onion and cheese, then pass through meat grinder using fine screen.
Add herbs, salt and pepper to taste and 1 lightly beaten egg.
Mix by hand to a smooth paste.
Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other, or into simpler torpedo shape.
Moisten hand with water to facilitate handling.
Place kadin budu into baking dish side by side as they are finished.
Beat remaining egg well and pour over kadin budu, then turn them over in a dish to coat them evenly with a film of egg.
Place about 1/2 cup flour in a plate and roll budu in flour, one at a time, placing them into a frying pan of heated oil as they are coated.
Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan.
Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape.
Drain on paper towels and serve hot with vegetable or salad accompaniment.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 11.0g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 129mg | 5% |
| Total Carbohydrate 43.0g | 14% |
| Dietary Fiber 1.0g | 6% |
| Sugars 1.0g | |
| Protein 38.0g | 75% |
| Vitamin A | 6% | Vitamin C | 8% | |
| Calcium | 6% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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