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TURKISH KADINBUDU KÖFTE (BREAD-COATED MEAT PATTIES) — LIGHT, CRISPY, AND FULL OF FLAVOR

By Delicious Recipes!Posted on
TURKISH KADINBUDU KÖFTE (BREAD-COATED MEAT PATTIES) — LIGHT, CRISPY, AND FULL OF FLAVOR

TURKISH KADINBUDU KÖFTE (BREAD-COATED MEAT PATTIES) — LIGHT, CRISPY, AND FULL OF FLAVOR

First tasted in Susurluk, Turkey, these breaded meat patties, known as Kadınbudu Köfte or “maid’s thighs,” offer a deliciously crispy and surprisingly light alternative to traditional meatballs and schnitzels. Made with a tender mix of ground beef (or beef and lamb), rice, and aromatic spices, then coated in flour and eggs and pan-fried to golden perfection, they make a comforting meal served with fresh salad or potatoes.

🕒 Prep Time: 40 min

⏲️ Cooking Time: 15 min
🍽️ Yields: 10 patties

Ingredients

  • 350 g ground beef (or mixed beef and lamb)
  • 1 medium onion, finely chopped
  • 45 g short-grain rice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon pul biber (Turkish chili flakes) or to taste
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • Few sprigs fresh parsley (optional, see note)
  • 2 eggs
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil

Instructions

1. Prepare the Ingredients

  • Finely chop the onion.
  • Cook the rice in salted boiling water until tender; drain well.

2. Sauté Half the Meat and Onion

  • Heat oil in a pan. Sauté the chopped onion until very soft.
  • Add half the ground meat and cook on high heat until the meat changes color and all moisture evaporates.
  • Season with salt, cumin, pul biber, and black pepper.

3. Mix Meat Patty Mixture

  • In a large bowl, combine the remaining raw meat, cooked rice, sautéed meat and onion mixture, chopped parsley (optional), and one egg yolk.
  • Let the mixture cool completely, then mix vigorously for about 5 minutes.
  • Refrigerate for at least 30 minutes to firm up.

4. Shape the Patties

  • Wet your hands with cold water.
  • Take portions about the size of an egg and flatten to about 1 cm thickness into an oval shape.

5. Bread the Patties

  • Beat the remaining egg and egg white in a shallow dish.
  • Place flour in another shallow dish.
  • Heat oil in a wide pan to a depth of about 3 mm over medium-low heat.

6. Fry the Patties

  • Dredge each patty in flour, shaking off excess.
  • Dip into the beaten egg mixture, then carefully place in the hot oil.
  • Fry patties without crowding the pan, about 2.5 minutes per side, until golden brown and crispy.
  • Drain on paper towels to remove excess oil.

Serving Suggestions

  • Serve warm or cold.
  • Pair with boiled potatoes and a fresh salad.
  • Delicious with pickles on the side.

Notes

  • This recipe traditionally includes fresh parsley for brightness, but if unavailable, dried mint sprinkled on top at serving makes a great alternative.
  • The name “Kadınbudu Köfte” literally translates to “maid’s thighs,” reflecting the oval shape of the patties.

💡 Tips

  • Patience in mixing and chilling the meat mixture helps patties hold their shape.
  • Cooking the meat partially with onion before mixing adds depth of flavor.
  • Use short-grain rice for a creamier texture inside the patties.

🎉 Perfect For

  • Turkish-inspired meals and street food enthusiasts
  • Crispy, light alternatives to classic meatballs
  • Easy-to-make, make-ahead appetizers or main dishes

📝 Final Thoughts

Kadınbudu Köfte are a wonderful culinary discovery — a crispy, golden, and aromatic twist on traditional meatballs that are surprisingly light and tender inside. Their unique combination of rice, sautéed meat, and spices offers a distinct texture and flavor profile that pairs perfectly with simple sides like potatoes and salad. Whether served hot or cold, they’re sure to become a beloved dish for those seeking authentic Turkish flavors with a comforting homemade touch.