Kadin Budu

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30 minutes Prep: 15 minutes Cook: 15 minutes
574 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

750grams ground lamb
1cup rice boiled
1medium onion finely chopped
1/2cup feta cheese crumbled
1/4cup parsley leaves finely chopped
1teaspoon dill weed finely chopped
1x salt
1x black pepper freshly ground
2large eggs
1x flour, all-purpose for coating
1x vegetable oil for shallow frying

Directions

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.

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