Kadinbudu Kofte Recipe

This recipe totally has my heart because it combines the comforting, hearty vibe of a classic dish with a modern twist that’s perfect for any cozy night in. Plus, the crispy, golden brown patties are an absolute flavor bomb that never fail to impress my friends at gatherings!

Kofte Kadinbudu is a Turkish delight that combines ground beef, finely chopped onion, and uncooked rice to create a flavorful patty. I love how the addition of eggs and fresh parsley adds depth to the dish.

A light dusting of flour ensures that the Kadinbudu Kofte has a satisfying crunch when fried to perfection.

Ingredients

Beef, ground: A major source of protein and iron, it contributes a pronounced meatiness.

Rice: Delivers carbohydrates and renders a soft, delicate texture.

Parsley: Provides a fresh taste and is very high in vitamins A and C.

Onion: Enhances flavor complexity with its aromatic and savory nature.

Olive oil is a fat that is healthy for the heart and adds smoothness.

Ingredient Quantities

• 500g ground beef
• 1 medium onion, finely chopped
• 1/2 cup uncooked rice
• 1/4 cup olive oil
• 2 eggs
• 1/4 cup chopped parsley
• Salt, to taste
• Black pepper, to taste
• 1/2 cup all-purpose flour
• Oil, for frying

Instructions

1. In a small saucepan, prepare the rice following the instructions on the package until it is tender, then set it aside and let it cool.

2. In a big frying pan, warm 1/4 cup olive oil over medium heat, and sauté the onions, chopped finely, until they’re translucent.

3. Add 250g of the ground beef to the skillet with the onions and brown. Remove from heat and let cool slightly.

4. In a big mixing bowl, stir together the cooked rice, the cooked beef and onion mixture, the leftover 250g raw ground beef, 1 beaten egg, chopped parsley, salt, and black pepper. Blend until well mixed.

5. Form the blend into oval-shaped cakes, approximately the size of your hand.

6. Put the flour in a shallow dish. Lightly coat each patty with flour, shaking off excess.

7. In another bowl, beat the remaining egg. Dip each patty that has been floured into the beaten egg, making certain it is well-coated.

8. In a big frying pan, heat an adequate amount of oil to submerge the patties over medium-high heat.

9. In batches, fry the patties, being careful not to overcrowd the pan, until they are golden brown on both sides and cooked through, about 4-5 minutes per side.

10. Take the patties from the frying pan and place them on a plate lined with paper towels to remove any excess oil. Serve while still hot.

Equipment Needed

1. Small saucepan
2. Large frying pan
3. Medium frying pan
4. Mixing bowl
5. Shallow dish
6. Whisk or fork
7. Spatula
8. Plate
9. Paper towels

FAQ

• What is Kadinbudu Kofte?Kofte of Kadinbudu is a traditional Turkish dish noted for its one-of-a-kind mouthfeel and fabulous taste. Its main components are ground meat, rice, and spices. But it’s not simply what’s in the kofte that makes them so special. Their cooking method is particular, too.
• Can I use leftover rice in this recipe?Absolutely, the leftover rice is an awesome way to cut down on time and infuse some texture into the meatballs.
• How can I prevent the Kadinbudu Kofte from falling apart while frying?Make sure to combine the parts well and cool the compound before fashioning and cooking in hot oil. Dusting them with flour gives them a better chance of not falling apart.
• What type of oil is best for frying the Kofte?For frying Kadinbudu Kofte, an ideal oil is neutral with a high smoke point, such as sunflower or canola oil.

• Can I bake these kofte instead of frying?You can bake Kadinbudu Kofte at 375°F (190°C) until golden, though the texture will differ from the traditional Kadinbudu Kofte.
• Is it possible to make this recipe gluten-free?Yes, just replace the all-purpose flour with a gluten-free blend when you coat the kofte.
• How can I store leftovers?Any remaining Kadinbudu Kofte should be stored in an airtight container in the refrigerator, where it will remain safe for up to three days. To serve, simply reheat in a skillet or oven.

Substitutions and Variations

For ground beef: You can substitute ground turkey or ground lamb to create a different flavorful profile.
For rice: Use quinoa or bulgur instead.
In place of olive oil: You may substitute with either vegetable oil or canola oil.
When it comes to substituting eggs, a common alternative is a mixture containing flaxseed. Eggs can be replaced in a recipe using a combination of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water for every egg called for in the recipe. This substitute may alter the texture and binding capability of the final product compared to using whole eggs.
Parsley: Cilantro or dill can be used in place of parsley, but they will change the flavor of the dish.

Pro Tips

1. Use Cold Rice For best results, use rice that has been cooled completely, or even leftover rice from the fridge. This helps the patties hold their shape better and prevents them from falling apart during frying.

2. Fine Chop the Onion Ensure the onion is finely chopped to integrate smoothly into the mixture. Larger pieces can cause the patties to break apart.

3. Chill the Mixture After mixing all the ingredients, chill the mixture for about 30 minutes in the refrigerator. This helps the patties firm up, making them easier to shape and fry.

4. Use a Thermometer for Oil When frying, keep the oil at a consistent temperature around 350°F (175°C) to ensure even cooking. A thermometer can help maintain the right temperature and prevent the patties from becoming greasy.

5. Rest the Patties Let the cooked patties rest for a few minutes on the paper towels before serving. This not only helps drain excess oil but also allows the flavors to meld for a more delicious bite.