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.



{ 2 trackbacks }

Tweets that mention Malaysian Chicken & Potato Patties | MattBites.com -- Topsy.com
November 1, 2010 at 10:12 am
Malaysian Chicken & Potato Patties | MattBites.com | Indian Chef | Recipe Blog
November 1, 2010 at 10:18 am

{ 38 comments… read them below or add one }

Michele @ Healthy Cultivations November 1, 2010 at 9:57 am

These chicken patties are inspiring. They’d be great for a casual dinner party.

Jessica @ How Sweet November 1, 2010 at 9:57 am

These patties sound delicious. I love that the cilantro goes right in there. Something that me and my husband both can enjoy!

Matt November 1, 2010 at 9:58 am

Seriously Jessica, they are so so delicious!

Matt November 1, 2010 at 9:59 am

I agree! I actually made extra last time to have the next day. They reheat well :)

cptexas November 1, 2010 at 10:44 am

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.

Taylor November 1, 2010 at 10:45 am

This sounds delicious! Beautiful pictures as well!

Matt November 1, 2010 at 10:46 am

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.

Kate @ Savour Fare November 1, 2010 at 10:47 am

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?

Matt November 1, 2010 at 10:50 am

I think it’d be perfectly fine to omit the heat and add it in when serving! Why not?

justcooknyc November 1, 2010 at 11:04 am

these sound and look like heaven

Andrew November 1, 2010 at 11:05 am

oh man…right up my alley!! yum!!

Hana November 1, 2010 at 12:03 pm

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!

Hana November 1, 2010 at 12:08 pm

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.

Cafe Bruges November 1, 2010 at 10:23 pm

Seems to be a delicious recipe… Gonna try it in my restaurant..

Karine November 2, 2010 at 9:50 am

Beautiful!

UrMomCooks November 2, 2010 at 4:03 pm

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

Leah November 2, 2010 at 5:23 pm

Can’t wait to try this!!! Will let you know how it goes. Thanks for sharing!

~Leah
(http://simplesplendidthings.wordpress.com/)

Freddy November 2, 2010 at 7:54 pm

What a great recipe!

denise @ quickies on the dinner table November 3, 2010 at 1:54 am

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! ;)

Mikaela November 3, 2010 at 7:25 pm

Oh goodness these look good!

karl November 3, 2010 at 8:41 pm

your killing me with this food and gorgeous photography!

Kiran November 4, 2010 at 9:06 am

OMG! This brings back my homeland (Malaysia) memories. I love me some Pergedel Ayam! Sedapnya!

cooking fairy November 4, 2010 at 9:10 am

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!! :-)

Ryan @ Macarons November 4, 2010 at 10:16 am

These do look well…what do you couple them with?…is rice the standard? Looks great. Cannot wait to try!

ryan

Matt November 4, 2010 at 10:48 am

Hi Ryan! You could easily serve these with rice or heck, just eat them as is! I know I did :)

pinky black November 4, 2010 at 7:17 pm

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.

darius November 5, 2010 at 10:02 am

i made something similar before but wasnt able to perfect it. now his one inspires me. thanks so much

darius November 5, 2010 at 10:08 am

my mom used to make some of these but uses ground beef. i have copied the recipe and asked her to try it. thanks for these!

LimeCake November 5, 2010 at 6:40 pm

i’ve lived in Singapore but have never had these! shoot! i’m sure you had a blast of a trip! these look really good!

Izzy November 7, 2010 at 5:50 am

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

Scott at Real Epicurean November 7, 2010 at 7:17 am

Patties always go down well as a comfort food, something the darker nights here in the UK are crying out for.

Shaheen {The Purple Foodie} November 7, 2010 at 9:58 am

YUMMM Matt! I love chicken with potatoes. Reminds me of this patty my grandmom made that was loaded with chillies and cilantro.

Matt November 7, 2010 at 10:03 am

It was one of the best trips ever! Lucky that you lived in Singapore!

Matt November 7, 2010 at 10:04 am

That sounds delicious, Darius. I think I want to try it with ground beef too!

Matt November 7, 2010 at 10:05 am

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!

Scott November 10, 2010 at 8:03 am

Is there a printable version of the recipe? Maybe I’m just missing it.

Ruqxana November 18, 2010 at 5:59 am

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. :)
ruqxana

annie January 25, 2013 at 9:01 pm

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?

Leave a Comment