Ladies' Thighs (Kadin Budu)

Total Time
50mins
Prep 15 mins
Cook 35 mins

These are tasty little croquettes - Turkish in origin. The recipe originally called for beyaz peynir which is a Turkish cheese so if you can find it in your area use this instead of the feta cheese. The croquettes can be shallow fried or for a healthier option baked in the oven. I have freezed them and reheated, they taste fine.

Ingredients Nutrition

Directions

  1. Combine the meat, cooked rice, onion and cheese. Put this mixture through a meat grinder with a fine screen.
  2. Add herbs, and seasoning and 1 of the eggs. Knead lightly to form a smooth paste.
  3. Shape 1 heaped tablespoon of mixture and form into an egg shape. Beat 2nd egg and poor over the croquettes.
  4. If baking heat oven to 180C if baking the croquettes. Roll them into the flour and bake for 35-40 minutes.
  5. Alternatively shallow fry the croquettes, rolling in flour just before popping into the fry pan.
  6. Serve hot with salad or vegetables and some warm flat bread.
Most Helpful

5 5

This is in The Complete Middle East cookbook by Tess Mallos. I give it 4 1/2 stars for DH and I. I make this and serve it with Turkish Wedding Pilaf (Dugun Pilav) and a salad. I find it works better without coating with the egg but maybe because I use rice flour rather than regular because of an allergy. I have made these without dill and they were still pretty good. I have also made them in a patty shape though that is not traditional and the name of the recipe does not fit it then. I just use a regular cooking onion for the brown onion. I will make these again.