A classic from Ottoman tables, these kadın budu köfte (beef patties) are made with fine bulgur for a whole-grain variation. Dredging the patties in flour and then egg, in that order, helps them stay intact while frying.
Soak the fine bulgur in hot water for 5 minutes to soften it.
Knead the ground beef, chopped onion, softened bulgur, 1 egg, parsley, salt, and black pepper together.
Shape the mixture into small ovals. Dredge them first in flour, then in the other beaten egg.
Fry in olive oil for 7 minutes, until golden on both sides.
Dip the patties in flour first, then in beaten egg. Reversing the order keeps the coating from adhering and the patties may fall apart while frying. Contains wheat (gluten) and eggs.
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