Boil 1 liter of water for potatoes.
Peel the potatoes and divide them into 4 pieces. Wash. Throw them in boiling water and boil it until it is completely soft.
Wash and drain the rice in cold water. Take rice in a pot and add water (2 fingers height). Boil until the rice lose its stiffness. (no need to soften completely.)
Chop the onions into very small cubes. Take a pan to the stove and add 1 tbsp olive oil. Sautée onions in medium heat for 3 minutes. Take half of the ground meat to the pan and cook it stirring.
Take a mixing bowl and add the rest of the ground meat, onion and meat you cooked, garlic powder, 1 egg, boiled rice, a pinch of salt and pepper. Stir thoroughly. Rest 5 minutes in the fridge before you shape them.
After resting the meatball mixture, divide it into 8 equal pieces and give shape to the meatballs as in the photograph.
Break the other egg in a bowl and whisk. In another bowl, put the breadcrumbs. One by one, cover the meatballs first with breadcrumbs and then with egg.
Take a small frying pan to the stove and add 6-7 tbsp of vegetable oil/sunflower oil. (You don’t need to use deep frying oil for frying. It is possible to perform the frying process with low oil.)
When the oil warms over medium heat, you can start frying the meatballs one by one or as two by two. Until both sides of the meatballs get color, fry them by turning. And then take them on the paper towel to lose excess oil.
While the frying process continues; crush potatoes in the pot with a potato masher or fork. Add butter on it. Add the whipping cream while mixing over low heat and cook for 3-4 min. Make salt-pepper adjustment.
Thinly chop the chives. Sprinkle on the mashed potatoes that you take to the service plates. Add and serve Kadınbudu Kofte.