| 1 | Cooking time: about 20-25 minutes in all combine meat, boiled rice, onion and cheese, then pass through meat grinder using fine screen. |
| 2 | Add herbs, salt and pepper to taste and 1 lightly beaten egg. |
| 3 | Mix by hand to a smooth paste. |
| 4 | Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other, or into simpler torpedo shape. |
| 5 | Moisten hand with water to facilitate handling. |
| 6 | Place kadin budu into baking dish side by side as they are finished. |
| 7 | Beat remaining egg well and pour over kadin budu, then turn them over in a dish to coat them evenly with a film of egg. |
| 8 | Place about ?cup flour in a plate and roll budu in flour, one at a time, placing them into a frying pan of heated oil as they are coated. |
| 9 | Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan. |
| 10 | Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape. |
| 11 | Drain on paper towels and serve hot with vegetable or salad accompaniment |
