Huevitos Tontitos with Carrot Mayonnaise

Ingredients

• 3 eggs
• 1 diente garlic (finely chopped)
• 1 puñado parsley (chopped)
• salt (to taste)
• breadcrumbs (amount needed until able to shape; can be stale bread)
• cheese (cut into small cubes for filling (optional but recommended))
• frying oil (enough for deep frying)
• 500 g carrots
• oil (added gradually for the carrot emulsion)

Steps

1. 1

   In a bowl, mix the 3 eggs with the finely chopped garlic clove, the handful of chopped parsley, and a pinch of salt.

2. 2

   Add the breadcrumbs gradually to the egg mixture while stirring until you obtain a dough that can be handled and shaped.

3. 3

   Let the mixture rest for a few minutes so the bread absorbs the liquid and the dough firms up slightly.

4. 4

   Take portions of the dough, place a small piece of cheese in the center, and close it, forming a small ball or oval shape.

5. 5

   Heat plenty of oil in a pan and fry the little balls until they are golden brown on all sides. Remove and drain on paper towels.

6. 6

   For the carrot mayonnaise, boil the 500g of carrots in salted water until they are very soft.

7. 7

   Drain the carrots and place them in a blender or food processor.

8. 8

   Blend the carrots while adding oil in a thin, steady stream until a creamy and velvety consistency is achieved.

Notes

This recipe is ideal for using up breadcrumbs left over from breading milanesas. The consistency of the carrot mayonnaise depends on the amount of oil added during blending.

Nutrition per serving

• appetizer
• fried
• vegetarian
• leftovers
• lunch
• snack