Bring some Caribbean-vibes to juicy beef rissoles by flavouring them with our mild jerk seasoning and a creamy coconut sauce. Complete the dish with fluffy garlic couscous, plus a refreshing salsa and a sprinkle of coriander to cut the richness.
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chicken-style stock powder
mango mayonnaise(ContainsEggMay be present Tree Nuts)
mild Caribbean jerk seasoning
white wine vinegar
Finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Cook 1/2 the garlic, stirring, until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous. Stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Meanwhile, roughly chop the tomato and cucumber. Transfer the charred corn, tomato and cucumber to a medium bowl. Drizzle with white wine vinegar and olive oil. Toss to combine. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
In a medium bowl, combine the beef mince, egg, fine breadcrumbs, 1/2 the mild Caribbean jerk seasoning and a pinch of salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Cook the remaining garlic, stirring, until fragrant, 30 seconds. Add the coconut milk and remaining Caribbean seasoning and simmer, stirring, until thickened slightly, 2-3 minutes. Remove the pan from the heat.
Divide the garlic couscous between bowls. Top with the Caribbean beef rissoles. Spoon over the coconut sauce. Tear over the coriander. Serve with the corn salsa and mango mayonnaise.