Peel and cut carrots to coins. Peel and cut potatoes to small cubes. Cover with water in a pot and bring to a boil. Cook for about 20 minutes until soft. Drain. Mash with a potato masher. Heat milk up and add. Mix well. Season with salt to taste. Keep warm.
2 Prep chicken
Meanwhile, cut chicken breast to nugget-size chunks. In a bowl, combine mayonnaise, paprika powder, onion powder, garlic powder, salt and pepper. In another bowl (or in a food processor), crush cornflakes to small crumbles.
3 Bake nuggets
Preheat the oven to 225°C. Add chicken chunks to the mayonnaise mixture and stir well. Then roll each chicken piece in crushed cornflakes. Place nuggets on an oven tin lined with baking paper. Bake in the oven for about 15 minutes until nicely browned, crispy on top and cooked through.
4 Cut and serve
Rinse cucumbers well and cut to sticks. Serve the nuggets with the carrot and potato mash, fresh cucumber sticks and ketchup.
Tips for fussy eaters
Make a traditional potato mash and serve the carrots as fresh sticks on the side.
Marinate the chicken in the mayonnaise mixture beforehand. For extra flavour and creaminess, add butter to the mash.
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