Chicken & Potato Patties

by Matt on November 1, 2010

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

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

patties:
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

Method

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.