Quick Caribbean Beef Rissoles
with Coconut Sauce & Charred Corn Slaw
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Thanks to our mild Caribbean jerk seasoning and a moreish coconut sauce, these are no old-fashioned beef rissoles! Complete the dish with a simple slaw that delivers colour, crunch and a touch of sweetness. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1 tin
sweetcorn
1 bag
baby spinach leaves
3 clove
garlic
½
long red chilli
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 tin
coconut milk
1 bag
slaw mix
1 packet
mayonnaise
(Contains: Eggs)
1 bag
coriander
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 tsp
brown sugar
Utensils
Cooking Steps
• Drain sweetcorn. Roughly chop baby spinach leaves. Finely chop garlic. Thinly slice long red chilli (if using). • Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, place beef mince, fine breadcrumbs and egg in a medium bowl. Add a generous pinch of salt, 1/2 the garlic and 1/2 the mild Caribbean jerk seasoning. Mix well.
TIP: Cover pan with a lid if the kernels are “popping” out
• Using damp hands, form heaped spoonfuls of rissole mixture into meatballs, then flatten to make 2cm-thick rissoles (4-5 per person). • Return pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook rissoles until browned and cooked through, 3-4 minutes each side. Transfer to serving plates. Cover to keep warm.
• Wipe out pan, then return to a medium heat with a drizzle of olive oil. • Cook remaining Caribbean seasoning, stirring, until fragrant, 1 minute. Add coconut milk and brown sugar. Simmer until slightly thickened, 2-3 minutes. • Meanwhile, combine charred corn with spinach, slaw mix, mayonnaise and a drizzle of olive oil. Season with salt and pepper.
• Roughly chop coriander. • Divide charred corn slaw between the plates with the Caribbean beef rissoles. • Pour coconut sauce over rissoles. Garnish with coriander and red chilli (if using) to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the coconut sauce and Caribbean jerk seasoning, though some found it too sweet or strong.
- Ease of prep: Quick and simple to make, though a few noted the recipe missed instructions for half the garlic.
- Suggestions: Some recommend adding extra herbs or garlic to boost flavour, or serving with rice or sweet potato for a heartier meal.
- Leftovers: Tastes great the next day; some enjoyed leftover rissoles in wraps.
- Portions: Several found the meat portion small for four people; consider making smaller rissoles to stretch further.
