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Caribbean Beef Rissoles & Coconut Sauce

Caribbean Beef Rissoles & Coconut Sauce

with Garlic Couscous & Corn Salsa

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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.

Allergens:MilkGlutenEggSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 sachet

chicken-style stock powder

1 packet

couscous

(ContainsGluten)

1 tin

sweetcorn

1

tomato

1

cucumber

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGluten)

1 tin

coconut milk

1 bag

coriander

1 packet

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water

1 drizzle

white wine vinegar

1

eggs

(ContainsEgg)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3713 kJ
Fat52 g
of which saturates25.7 g
Carbohydrate59.4 g
of which sugars11.3 g
Protein42.8 g
Sodium1621 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.