Jul 14 2026
Restaurants›Istros›Rooster Keftedes Recipe

Rooster Keftedes Recipe

Inspired by Istros
Time1h
Serves4

tomato chutney | yoghurt with herbs | potato chips

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Ingredients

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Keftedes

Tomato Chutney

Yoghurt with Herbs

Potato Chips

Method

Keftedes

  1. 1

    Prepare the Mixture

    In a large bowl, combine ground rooster meat, chopped onion, minced garlic, parsley, mint, cumin, salt, black pepper, beaten egg, and breadcrumbs. Mix well until all ingredients are evenly incorporated.

  2. 2

    Shape the Keftedes

    With your hands, take portions of the mixture and shape them into small balls or patties, about the size of a golf ball.

  3. 3

    Fry the Keftedes

    In a large frying pan, heat olive oil over medium heat. Add the shaped keftedes in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove from the pan and drain on paper towels.

Tomato Chutney

  1. 4

    Cook the Chutney

    In a saucepan, heat a little olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the diced tomatoes, brown sugar, apple cider vinegar, salt, and cayenne pepper. Stir to combine.

  2. 5

    Simmer the Chutney

    Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.

Yoghurt with Herbs

  1. 6

    Combine Ingredients

    In a bowl, mix together Greek yoghurt, chopped dill, chopped parsley, lemon juice, and salt. Stir until well combined.

Potato Chips

  1. 7

    Prepare the Potatoes

    Rinse the thinly sliced potatoes in cold water to remove excess starch. Pat them dry with paper towels.

  2. 8

    Fry the Chips

    In a large pot or deep fryer, heat olive oil to 180°C (350°F). Carefully add the potato slices in batches, frying until golden brown and crispy, about 3-5 minutes. Use a slotted spoon to remove and place them on paper towels to drain.

  3. 9

    Season the Chips

    Sprinkle with salt while still hot, and set aside.

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