Meat and vegetable fondue

Name: Meat and vegetable fondue
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Bread rolls from the previous day; 1 medium onion; 1 Garlic clove; 350 g mixed minced meat, 1 egg (size M); 7-10 Tbsp salt, white pepper; 500 g Chicken filet; 400 g Pork tenderloin; 300 g Fillet of beef; 1 (approx. 750 g) Cauliflower; 350 g Courgette; 150 g cherry tomatoes; 200 g Mushrooms; 2 kg Frying fat or 2 l oil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 Bread rolls from the previous day
1 medium onion
1 Garlic clove
350 g mixed minced meat, 1 egg (size M)
7-10 Tbsp salt, white pepper
500 g Chicken filet
400 g Pork tenderloin
300 g Fillet of beef
1 (approx. 750 g) Cauliflower
350 g Courgette
150 g cherry tomatoes
200 g Mushrooms
2 kg Frying fat or 2 l oil

Directions

1
Soak rolls in cold water. Peel onion and garlic. Finely dice both. Knead with minced meat, squeezed roll and egg. Season with salt and pepper. Shape into small balls
2
Rinse the fillets if necessary, dab dry and cut into large cubes. Clean, wash and pat dry the vegetables and mushrooms. Cut cauliflower into florets, zucchini into slices. Halve mushrooms if necessary
3
Arrange meat and vegetables on plates. Heat fat or oil in a fondue pot on the stove. Place on the chef's plate. Fry meat for about 5 minutes and vegetables for 2-4 minutes at the table.