(Serves )
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Boil the rice in the water for 15 minutes, put the lid on and leave to get cold. Alternatively, you can use one cup of leftover cold cooked rice.
Finely chop the onion and cook in a pan with a little bit of water until starting to soften and the water has evaporated.
Add half of the mince and cook until the meat is browned and it's juices have evaporated. Leave to cool.
Meanwhile, chop the parsley and put into a bowl.
Add the raw mince,cold rice, salt and pepper and the cooled cooked mince and onion.
Knead this mixture well with one hand until it sticks together. (Leave the other hand clean in case the phone rings).
Break off pieces roughly the size of two golf balls and form into flat oval kofte with thick sides. (The shape of a hash brown).
Dust with flour and put onto a plate.
Beat the eggs with a little salt.
Heat the oil in a frying pan until just hot enough to sizzle, dip the kofte in the egg and fry until golden both sides and cooked through. Don't have the temperature too high as you want the kofte to cook through and not burn the oil or the egg.
Drain on paper towels and serve.
These can be prepared earlier and served warm or cold.
Brown rice or Quinoa can be used in place of white rice.