You will need
    • 500-700 g pork tenderloin;
    • 2 eggs;
    • 150 g of breading.
    • For the filling with avocado:
    • ½ Avocado;
    • 1 clove of garlic;
    • 1 egg;
    • 1 tbsp mayonnaise;
    • 1 teaspoon of lemon juice.
    • For the filling with mushrooms:
    • 100 g mushrooms;
    • 1 small onion;
    • 50 g of bacon;
    • 30 g of olives.
    • For a cheese and cucumber filling:
    • 100 g of hard cheese;
    • 100 g pickled cucumbers;
    • 1 small onion;
    • black pepper;
    • salt;
    • vegetable oil for frying.
Prepare the base for fingers. To do this, rinse the meat under cold running water and dry well with paper towel. Cut as chops. Meat is always cut across the muscle fibers, no thicker than 1 cm.
Grate the pieces of dry mustard and leave for 30-40 minutes in the refrigerator. Then fight off the meat as chops. Pepper and lightly salt.
Prepare the stuffing. To do this, cut it into two halves, remove the seed, one-half peel and slice into small pieces. The egg will cook, clean and also cut into small pieces or grate on a coarse grater. Garlic skip through the press and mix with mayonnaise, avocado and egg.
For stuffing mushrooms bacon should be cut into small pieces and fry in a frying pan. Mushrooms and onions finely chop, fry with the bacon. Let the mixture cool and add sliced olives. Mix well and pepper.
In the filling of pickled cucumbers and cheese cut cheese and cucumber into strips. Onion peel and cut into half rings. Put the onions in a colander and pour over boiling water. Lay out the ingredients parallel to each other.
Put the stuffing on meat and roll meat-based loaf. Fasten with toothpick, dip in egg and roll in breadcrumbs. Fry fingers on all sides in hot oil until tender 5-7 minutes.
Then place in a baking dish and put in a preheated 170 degree oven for 10-15 minutes. Before serving, remove the meat from the fingers of a toothpick.