Serves 4

Start by making the garlic butter: peel and crush the garlic cloves and add to the butter in a bowl. Finely chop the parsley and add to the butter with some salt and pepper. Mash with a fork to combine and set aside.

Cut the chicken breasts into chunks and put in a food processor with 1 teaspoon of salt and a bit of pepper and blend to a paste. Wetten your hands and flatten a bit of meat on the palm of your hand to create a disc. Put a teaspoon of garlic butter and a mozzarella ball in the middle, then fold over the meat to cover the filling and roll into a ball between your hands. Repeat so you end up with 8 meatballs.

Dip each meatball in flour, then in beaten egg, then in breadcrumbs to coat. Set aside.

Make the mash. Peel the potatoes and cut into dice. Put into a large saucepan with salted water, cover and bring to the boil, then cook for 15 minutes until soft.
While the potatoes are cooking, fry the chicken Kiev nuggets. Pour enough vegetable oil in a frying pan to cover the base. Put on a medium heat and fry the chicken Kiev nuggets for 12-15 minutes until golden and cooked through.

Drain and mash the cooked potatoes, adding the butter, Kachkéis and milk or cream and seasoning the mash with salt and pepper.
Put a bit of mash on each plate, then top with 2 chicken Kiev nuggets and serve.