Perkedel Ayam – Indonesian Chicken and Potato Patties
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Perkedel Ayam is a savory Indonesian dish made from ground chicken mixed with spices, potatoes, and onions, then shaped into patties and fried until crispy. The dish is a popular snack or side dish, and you can enjoy them warm, or at room temperature. Great to bring on the go to a picnic or in your lunch box!
The term “Perkedel” translates to “fritter”, while “Ayam” means “chicken.” They are crispy outside and tender inside, blending chicken, potatoes, and spices to create a comforting taste with subtle hints of nutmeg and garlic. In Singapore and Malaysia, this dish is called Begedil Ayam, and among Dutch with Indonesian heritage, it’s known as Frikadel Kip.
Perkedel is my favorite of all Indonesian snacks. I prefer the ground beef version, but this variation with chicken is just as delicious. And it is the favorite of my son. So I make both versions often. My husband is vegetarian, so occasionally I make the vegetarian version so he can enjoy these tasty fritters with us.
Storing Leftover Perkedel
Store leftoves in an airtight container in the fridge for up to 3 days. They can be frozen for up to 1 month.
To reheat and retain crispiness, bake in a hot skillet or a preheated oven at 350°F until heated through. The microwave is quick and easy but will result in losing some of the crunch.
Perkedel Ayam (Indonesian Chicken Fritters)
Enjoy the taste of Indonesia with Perkedel Ayam, ground chicken, and spices, turned into crispy, golden brown fritters. These chicken fritters are perfect as a snack or a side dish.
Ingredients
- 300 g ground chicken
- 2 potatoes (about 350 g)
- 3 tbsp finely chopped onions
- 2 minced garlic cloves
- 2 tsp nutmeg
- 2 tbsp chopped celery leaves
- 1 egg
- 8 tbsp breadcrumbs
- 1 tsp salt
- 1 tsp pepper
- oil to fry fritters in
Instructions
- Peel and boil the potatoes. While they cook, finely chop the onions and mince the garlic.
- Once the potatoes are cooked, drain, mash, and let cool.
- In a large bowl, combine ground chicken, mashed potatoes, chopped
onions, minced garlic, nutmeg, celery leaves, salt, and pepper. Mix
well. - Scoop the mixture with a heaping dessert spoon and shape into small, even-sized balls.
- Beat the egg and dip each patty into the egg, then coat with breadcrumbs.
- Heat oil in a frying pan over medium heat. Gently drop the patties
into the oil, flattening them slightly. Fry until golden brown and
cooked through, about 3-4 minutes per side. - Avoid overcrowding the pan for even cooking. Remove the fritters and drain on paper towels.
- Serve hot or cold as a snack, appetizer, or side dish.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 92Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 166mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 5g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Want more?
Here are some of my favorite Indonesian perkedel recipes you can try:
Perkedel Udang – Shrimp Fritters
Perkedel Ayam – Chicken Fritters
Perkedel Jagung – Corn Fritters
