HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Beef Rissoles & Coconut Sauce
Caribbean Beef Rissoles & Coconut Sauce

Caribbean Beef Rissoles & Coconut Sauce

with Carrot Couscous & Corn Salsa

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Our mild Caribbean jerk seasoning and a can of coconut milk is all it takes to jazz up juicy beef rissoles. Serve these bad boys on a quick carrot couscous, and top with a cucumber-spiked corn salsa for bursts of sweetness and crunch with every bite.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 sachet

chicken-style stock powder

1 packet



1 tin






2 clove


1 packet

beef mince

1 packet

fine breadcrumbs


1 tin

coconut milk

1 bag


1 packet

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

1 sachet

mild Caribbean jerk seasoning


Not included in your delivery

olive oil

20 g



¾ cup


1 drizzle

white wine vinegar



Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3731 kJ
Fat51.9 g
of which saturates25.6 g
Carbohydrate60.5 g
of which sugars12.6 g
Protein42.7 g
Sodium1639 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Grate carrot (see ingredients). In a medium saucepan, melt the butter over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and chicken-style stock powder and bring to the boil. Add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.


While couscous is cooking, drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Meanwhile, roughly chop cucumber. Finely chop garlic. Transfer charred corn 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 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 frying pan to medium-high heat with a drizzle of olive oil. Cook 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 frying pan and return to medium heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 30 seconds. Add coconut milk and remaining Caribbean seasoning and simmer, stirring, until thickened slightly, 2-3 minutes. Remove pan from heat.


Divide carrot couscous between bowls. Top with Caribbean beef rissoles. Spoon over coconut sauce. Tear over coriander. Serve with corn salsa and mango mayonnaise.