Chicken & Potato Patties

I mentioned in my summary post about Singapore that one of highlights was a cooking class with Ruqxana Vasanwala of Cookery Magic. We made a few things during the afternoon but it was the Pergedel Ayam, or Malaysian Chicken and Potato Patties, that literally rocked my world. Cubed potatoes were fried and mashed then formed into patties with chicken, chilies and noodles. These patties were then coated in egg and fried, creating heavenly little cakes that were moist on the inside, slightly crunchy on the outside. With my first bite I had one of those “Oh yea., this recipe is coming home with me” moments, and it’s since become a favorite over here at chez matt.

These patties are perfect with rice or even on top of noodles. I like them with a splash of sriracha for extra heat, but Ruqxana says the secret is to fry the potatoes first before assembling them into the patties. I must say I agree but for the sake of time they’ll still be delicious if you steam or boil but yes, you will miss that extra dimension of flavor. I’ve adapted her recipe because I didn’t want to copy or share her exact recipe because you must take her class! You must! In my version I’ve added panko for a light crunch but be warned…these will disappear quickly. They’re quite possibly the best thing I’ve tasted in a long time.

Making Pergedel Ayam with Ruqxana in Singapore

Chicken and Potato Patties

spice paste:
1 red jalapeño, seeded and chopped
2 garlic cloves

3 tbsp vegetable oil, divided
2 tablespoons chili paste (such as Sambal)
3/4 cup boneless, skinless chicken thighs, minced
1/4 cup carrots, peeled and grated
1 tbsp low sodium soy sauce
2 tbsp water
1 tbsp tung hoon (mung bean vermicelli), soaked in hot water and roughly chopped
1 tbsp leeks, thinly sliced and fried until crispy
1 tbsp cilantro, minced
1 tbsp green onions, thinly sliced
1 1/2 cups mashed potatoes
1 cup all purpose flour
2 eggs, beaten
2 cups panko breadcrumbs
salt and pepper to taste


1. In a mortar, grind together the jalapeno and garlic until a smooth paste forms. Set aside.
2.  Heat 1 tbsp oil in a wok over medium heat.
3. Fry the spice paste and chili paste until fragrant.
4. Add chicken, grated carrots and soy sauce and fry for 3 mins. Add water, soy sauce, noodles, and leeks.
5. Cook mixture for about 5 minutes, stirring.
6. Move the chicken mixture into a large bowl and add the cilantro, green onions, and mashed potatoes. Stir until well combined
7. Shape mixture into 1/4 cup round patties and dredge in flour shaking off excess, followed by the beaten eggs, and finally the breadcrumbs.
8. Heat remaining 2 tbsp oil in a wok and fry the patties on medium-high heat for 4 to 6 minutes on each side or until golden brown. Season with salt and pepper and serve.


  1. cptexas says

    Come on – you have to share. Ok, I want to fry the potatoes but how? Cubed, then mashed. Or maybe like french fries? Or in thin rounds? The pictures from the class don’t look like she used Panko. Did she? You see I’m obsessed already. Help. Thanks from a fellow Texan still in Texas.

  2. Matt says

    If you’re obsessed now wait til you try then :) I’d slice the potatoes this or in very tiny cubes/chunks and fry until soft. Then drain and mash into the consistency of mashed potatoes.

    She didn’t use panko, that’s from my adaptation since I like crunch. I mean, I LOVE CRUNCH.

  3. says

    OOh, would they work with Sriracha? What if you left out the chili paste entirely (my 3 year old this morning claimed raisins were spicy) but made a Sriracha mayo to dip them in? Overkill?

  4. says

    Yum! It’s funny, I didn’t expect to learn a new spelling for begedil/bergedil (I’m Malay) from you – it must be an Indonesian-influenced spelling – so thank you for that. I usually use mashed potatoes to make these too, but my mum actually slices the potatoes and fries the slices before mashing them. Definitely a richer toasted taste but of course, less healthy being twice fried :) And personally, I think they are best eaten with Kuah Rawan (made with Buah Keluak or Blacknuts) – hope you tried that in Singapore!

  5. says

    Oops, just your comment and saw that you are in on the frying of the potatoes too :) I wanted to add that it’s also common to make these with cooked ground beef and without the vermicelli. I’ve also made them in batches and individually frozen them – you can then fry them frozen so it’s great for a prepping ahead for a party.

  6. says

    I want these for my Friday night snack/dinner! All yummy ingredients – hopefully not too time consuming? (It is Friday nite after all…)

  7. says

    Oh yum!! Bergedel!!! Never ate any with noodles inside them – must be Ruqxana’s personal twist. These are amazing with Nasi Melayu, Nasi Padang, Nasi Campur or Nasi Rawan – all styles of Malay/Indonesian white rice with an array of spicy dishes. My favourite though is to have them floating atop a bowl of Soto Ayam, a gorgeously spicy soup with chicken shreds, cubes of rice cake, bean sprouts, crispy shallot slices and a wickedly hot bird’s eye chilli relish. YOWZA!!!

    Geez Matt – really hope you come back again. There really are so many more gorgeous treats to savour over here….burp! 😉

  8. says

    These load absolutely delicious! Great recipe. I am going to give it a try this evening, will let you know how I get on. Can I just say, your food photos are great. Always a good follow!! :-)

  9. says

    spice paste? it would really add a nice kick on the dish. im really a potato person, and i just love the recipe. i wasn’t able to catch this recipe when we were in singapore. but it looks good. any suggestion on a gravy of some sort? or its tastier as is? i’d like to try it with steaming black rice.

  10. says

    My mom makes these for me almost every time I visit (and makes enough to take home!) She makes hers with ground beef and uses white pepper. I eat these by themselves or over rice with sambal or just plain sliced chilis. Thanks for sharing

  11. Matt says

    I think the beauty of this recipe is that it’s so adaptable and good with almost anything. Black rice sounds delicious and I suppose any type of gravy would be pretty darn fantastic on it!

  12. says

    Hello Matt
    Good to hear that you enjoyed my class. The name Pergedel is Indonesian. The Malay name is Bergedel. In the old day, we used minced mutton or beef and never chicken. Your pictures are amazing. I hope our paths cross again. :)

  13. annie says

    hey matt, nice to see you post about something from my country (indonesia)! here, we don’t boil the potatoes because the resulting mash is always too wet and soft to be shaped into patties and the patties will break when fried. it’s not traditional but i prefer to bake my potatoes — healthier (and easier) than frying and the mash will have the right texture. i’ve never tried steaming, does it work?


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