Caribbean Beef Rissoles
with Carrot-Spinach Couscous & Zingy Tomatoes
- Eggs
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
Our mild Caribbean jerk seasoning and caramelised onion chutney are all it takes to jazz up juicy beef rissoles. Serve these bad boys on a quick carrot couscous, and top with a zingy tomato salsa for bursts of sweetness with every bite.
Ingredients
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
onion chutney
½
carrot
1
tomato
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs May be present: Cashew, Almond, Walnut, Macadamia)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
20 g
butter
(Contains: Milk)
¾ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• In a medium bowl, combine beef mince, the egg, fine breadcrumbs and mild Caribbean jerk seasoning. • Using damp hands, shape heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Remove from heat, then add onion chutney. Turn rissoles to coat. Transfer to a plate.
• Grate carrot (see ingredients). • Roughly chop tomato and baby spinach leaves.
• In a medium saucepan, heat the butter with a drizzle of olive oil 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, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, in a second medium bowl, combine tomato and a drizzle of the white wine vinegar and olive oil. Season to taste.
• Stir baby spinach through carrot couscous. • Divide carrot-spinach couscous between bowls. Top with Caribbean beef rissoles and corn salsa. • Serve with coconut sweet chilli mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The onion chutney and Caribbean jerk seasoning were standout hits, with many calling the rissoles the best they've ever had. The coconut sweet chilli mayo and zingy tomatoes rounded out a well-balanced combination of flavours.
- Ease of prep: Most found this a quick and straightforward cook, and several noted it is approachable enough for teenagers and kids to help with. Cooking the rissoles in an air fryer was a popular shortcut that sped things up nicely.
- Suggestions: If the couscous turns out a little wet, try reducing the water slightly next time. Some reviewers added finely chopped onion and garlic to the rissole mixture for extra depth, and a squeeze of fresh lemon on the side was suggested to lift the dish.
- Leftovers: This one holds up beautifully the next day — several reviewers enjoyed it cold or reheated for lunch. One tip was to prepare the couscous ahead and refrigerate it, adding a little mayo on top before serving.
- Portions: A number of reviewers felt the meat portion was on the smaller side, particularly for families of four. A few also noted the couscous was generous, while the sauce felt a little light relative to the rest of the dish.
