Form the meat mixture with a certain voluptousness to an elongated egg shape. Add herbs, salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth paste. 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. Moisten hand with water to facilitate handling.
Place kadin budu into baking dish side by side as they are finished.
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. Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan. Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape. Drain on paper towels and serve hot with vegetable or salad accompaniment.