Kàdin-Bùdù

Ingredients

• 700 g leg of mutton (Minced very finely. You can ask your butcher to mince it, or use a food processor. Lamb leg is a good modern substitute if mutton is unavailable.)
• 3 medium onion (Peeled and finely chopped.)
• 100 g (roughly 2 large handfuls) rice (Well washed under cold running water until the water runs clear. Long-grain or short-grain both work.)
• 1 teaspoon, or to taste salt (Use fine table salt or sea salt.)
• 0.5 teaspoon, or to taste pepper (Freshly ground black pepper is ideal.)
• 5 large eggs (Beaten together in a shallow bowl for dipping the patties.)
• 80 g fresh butter (Use unsalted butter. Have extra on hand if needed for frying in batches.)

Instructions

1. 1Using a sharp knife, mince the leg of mutton as finely as possible — aim for a fine, almost paste-like texture rather than coarse chunks. Alternatively, cut the meat into rough pieces and pulse in a food processor until very finely minced. Place the minced meat into a large mixing bowl.
2. 2Add the finely chopped onions, the well-washed rice, salt, and pepper to the bowl of minced mutton. Mix everything together thoroughly with your hands or a large spoon until evenly combined. Taste and adjust the salt and pepper if needed.
3. 3Knead the mixture firmly in the bowl for 2–3 minutes so it comes together and becomes cohesive. Divide the mixture into equal portions — roughly the size of a small egg. Shape each portion into a smooth oval or elongated patty, about 8–10 cm long, resembling the rounded shape of a chicken thigh. Wet your hands slightly to prevent sticking.
4. 4Bring a large pot of water to a rolling boil over high heat. Carefully lower the shaped patties into the boiling water one at a time using a slotted spoon — do not overcrowd the pot; work in batches if necessary. Reduce the heat to a steady simmer and cook the patties until nearly cooked through, approximately 15–20 minutes. They should feel firm to the touch but not completely hard.
5. 5Using a slotted spoon, carefully remove the patties from the boiling water and transfer them to a clean plate or tray. Spread them out in a single layer so they do not stick together. Allow them to cool completely to room temperature — this is important as it firms them up and makes them easier to handle when dipping and frying. This will take approximately 30 minutes.
6. 6Crack all 4–5 eggs into a shallow bowl and beat them well with a fork until the yolks and whites are fully combined. Once the patties are fully cold, dip each one into the beaten egg, turning to coat all sides thoroughly. Allow any excess egg to drip off before placing in the pan.
7. 7Place a large frying pan over medium heat. Add the fresh butter and let it melt until it begins to foam but does not brown. Working in batches if needed to avoid overcrowding, add the egg-coated patties to the pan. Fry for approximately 3–4 minutes per side, turning gently with a spatula or tongs, until they are a rich, golden brown on all sides. Adjust the heat if the butter starts to burn — lower is better for an even colour.
8. 8Once the patties are a nice golden colour on all sides, remove them from the pan using a slotted spoon or tongs. Transfer them to a plate lined with paper towels or a wire rack and allow any excess butter to drain off for 1–2 minutes.
9. 9Arrange the golden patties neatly on a serving dish. Serve immediately while hot.