Boules de Fondue Chinoise & Sauce du Diable
60 minutes • 3-4 servings


Fondue season is also the season for leftover fondues to bring to lunches during the week. The classic option of submarines is always a winner, but here is a simple little recipe that will give a new dimension to your Chinese fondues.


  • 250 g of Chinese fondue meat
  • 150 g cheese curds
  • 1.1 L of original Chinese fondue broth
  • 3 potatoes
  • 2 tbsp. Cajun Mardi Gras spices
  • 1/2 cup head of broccoli
  • 1 cup of flour
  • 2 eggs
  • 1 ½ cups Panko breadcrumbs


  • 1/2 cup Firebarns Tomato Ketchup
  • 1/2 cup chili sauce
  • 2 tbsp. tbsp Sriracha Firebarns
  • 1 C. tablespoon Worcestershire sauce
  • 2 tbsp. tbsp finely chopped French shallot


  1. In a bowl, mix all the sauce ingredients and set aside to cool.
  2. In a large pot of boiling salted water, place the potatoes and continue cooking for about 25-30 minutes or until the potatoes are cooked but still firm. Immerse the potatoes in cold water for a few minutes.
  3. In a saucepan, bring the broth to a boil. Cook the beef and broccoli in the broth for a few minutes (until the beef is cooked through) Remove from the heat and set aside for a few minutes. Drain and roughly chop.
  4. In a large bowl, grate the potatoes, add the Mardi Gras spices and the chopped beef and broccoli mixture. Place the equivalent of about 1 1/2 tsp. of the mixture in the bottom of your hand, add a cheese curd and close everything by forming a ball. (You can use plastic wrap to make the process easier.
  5. In 3 different woods, add the flour, beaten eggs and panko breadcrumbs. Dip each ball in flour, followed by eggs and breadcrumbs. Cook in the Air Fryer at 390F for about 15 minutes or until the breading is nice and crispy. (You can also do the recipe in oil for about 5 minutes.
  6. -Serve with Devil's sauce and your favorite fondue sauces.

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