Meat, Maghreb and Middle East
Kadınbudu köfte with mashed potatoes
Kadınbudu köfte are Turkish beef and rice meatballs coated in egg and pan fried, served here with homemade mashed potatoes, for 4 people in 1 hour. The recipe is easy and costs €2.50 per serving. The key is to half cook the rice first so it finishes cooking inside the meatball without bursting it.
Tonight I'm making you kadınbudu köfte, beef and rice meatballs coated in egg and pan fried, with a good homemade mash on the side.
- Total time
- 1 h
- Difficulty
- Easy
- Cost per person
- €2.50
- Calories per person
- 620 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Under a golden, soft crust, these Turkish meatballs hide rice that gives them a tender bite and a texture unlike a regular meatball. Grated onion and parsley season the beef without overpowering it, and the egg coating turns a warm golden color with a light crisp edge, close to the top of a good gratin. The homemade mash, smooth and buttery, balances the plate without adding any heaviness.
This is a dish kids tend to like because the texture is soft and familiar, with no chunks or strong spices. Plan this dinner for an evening when you have a bit of time, between cooking the rice, shaping the meatballs, and the mash simmering on the side. It also makes a nice change from your usual meatballs on a family Sunday, Mon Chou walks you through it step by step.
The ingredients
Butcher
- Ground beef 500 g
Pantry
- Round riceoften in the pantry 100 g
- Flouroften in the pantry 5 tbsp
- Oiloften in the pantry 8 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Onion 1
- Parsley 1 bunch
- Potatoes 1 kg
Dairy
- Eggs 3
- Milk 15 cl
- Butter 40 g
Allergens Gluten, Eggs, Lactose
The step by step recipe
-
Cook the rice for 8 minutes in boiling salted water, drain it and let it cool. 8 min
The rice should stay slightly firm, it will keep cooking later.
-
Mix the beef with the grated onion, parsley, 1 egg, the rice, salt and pepper, and shape into flattened meatballs.
Wet your hands to shape the meatballs so the mixture doesn't stick.
-
Coat each meatball in flour, then in the 2 beaten eggs.
Shake off the extra flour, the coating will stay light.
-
Brown the meatballs in hot oil over medium heat, turning them. 12 min
Keep the heat moderate, the meatballs need to cook through without burning on the outside.
-
Cook the peeled potatoes in water, then mash them with the hot milk and butter. 25 min
Use a potato masher rather than a blender, the mash stays light.
Our tips to get it right
- Drain the rice well before mixing it with the meat, excess water would make the mixture too soft to shape into meatballs.
- Flatten the meatballs well before cooking, a flat shape cooks through more evenly than a thick ball.
- Heat the oil before adding the meatballs, otherwise they soak up too much fat and turn out heavy.
The variations
- Swap the ground beef for ground lamb for a stronger flavor, closer to some traditional Turkish versions.
- For a vegetarian version, replace the meat with cooked, well drained red lentils mixed with the rice and eggs.
- To save time, shape smaller meatballs, they will cook in 8 minutes instead of 12.
What to serve it with
- A cucumber and yogurt salad
- Flatbread for scooping
- Applesauce for dessert
Storage
Cooked meatballs keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooled, reheat them in a skillet over low heat. The mash keeps for 2 days in the fridge and reheats with a splash of milk to bring back its creaminess.
Questions about this dish
Why half cook the rice before adding it to the meat?
Raw rice would swell too much while the meatball cooks and could split it open. Cooking it for 8 minutes first keeps it firm, so it finishes cooking inside without ruining the shape.
Can you make the meatballs ahead of time?
Yes, you can shape the raw meatballs and keep them in the fridge for a few hours before coating and cooking them. Avoid coating them in egg too far ahead, the coating turns soft.
Can you use a different type of rice?
Round rice or risotto rice works well because it sticks slightly and holds the meatball together. Long grain rice would give a more crumbly texture.
How do you know the meatballs are cooked through?
Cut one in half after 12 minutes of cooking, the meat should look evenly gray with no pink spots. If needed, cook a few more minutes over low heat.
How long does it take to make kadınbudu köfte with mashed potatoes?
Count 1 h in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in kadınbudu köfte with mashed potatoes?
About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does kadınbudu köfte with mashed potatoes cost?
About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.
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