Caribbean Beef-Pork Rissoles & Sticky Glaze
with Charred Corn Slaw & Coriander
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Soy
Thanks to our mild Caribbean jerk seasoning and a moreish sticky glaze, these are no old-fashioned beef and pork rissoles! Complete the dish with a simple slaw that delivers colour, crunch and a touch of sweetness.
Ingredients
1 packet
Baby Spinach Leaves
250 g
Beef & Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
1 tin
Sweetcorn
3
Garlic
1 packet
Onion Chutney
1 packet
Shredded Cabbage Mix
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
¼ cup
water
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Drain sweetcorn. Roughly chop baby spinach leaves. Slice cucumber into half
moons. Finely chop garlic.
• Heat a large frying pan over a high heat. Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a large bowl.
• Meanwhile, in a medium bowl, combine beef & pork mince, fine breadcrumbs,
the egg, mild Caribbean jerk seasoning, half the garlic and a pinch of salt.
TIP: Cover the pan with a lid or foil if the kernels are ‘popping’ out.
• Using damp hands, roll heaped spoonfuls of beef pork mixture into meatballs,
then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• Return pan to medium-high heat with a drizzle of olive oil. Cook rissoles in
batches, until browned and cooked through, 3-4 minutes each side.
• Transfer to a plate and cover to keep warm.
• Wipe out pan, then return to medium heat with a drizzle of olive oil. Cook
remaining garlic until fragrant, 1 minute.
• Add onion chutney and the water and cook, stirring, until thickened slightly,
1-2 minutes.
• Meanwhile, to bowl with charred corn, add spinach, cucumber, shredded
cabbage mix, the mayonnaise and a drizzle of olive oil. Season to taste with salt
and pepper.
• Roughly chop coriander.
• Divide charred corn slaw between plates. Top with Caribbean beef-pork rissoles.
Spoon over sticky glaze.
• Garnish with coriander to serve. Enjoy!
