Brussels Sprouts Empanada

Whisk together the egg yolks with beer, flour, and 1/2 teaspoon of salt

Let it rest for half an hour

Clean the Brussels sprouts and cook them in a little water with salt for about 13 minutes, until still slightly crunchy

Drain well on absorbent paper and let cool

Beat the egg whites until fluffy and carefully mix with the beer mixture

Pass the cooked Brussels sprouts through the beer mixture with the help of a slotted spoon

Fry in hot oil for 4 minutes, flipping once halfway through

If desired, serve with mango chutney.