Caribbean Coconut Beef Rissoles
with Brown Rice, Corn Salsa & Coriander
Here's a great way to use beef mince: make rissoles reminiscent of an island holiday. The key ingredient in the creamy coconut sauce? Our mild Caribbean spice blend; a little peppery, a little punchy, and slightly sweet, it brings the components together perfectly and really makes the dish sing.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1 packet
brown rice
1 tin
sweetcorn
1
cucumber
1
tomato
3 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 tin
coconut milk
1 bag
coriander
½ sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
3 cup
water
1 drizzle
white wine vinegar
1
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.
While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Meanwhile, roughly chop the cucumber and tomato. Finely chop the garlic. Transfer the charred corn, cucumber and tomato to a medium bowl. Drizzle with white wine vinegar and olive oil. Toss to combine and season to taste.
TIP: Cover the pan with a lid if the kernels are "popping" out.
In a medium bowl, combine the beef mince, egg, fine breadcrumbs, 1/2 the garlic and a generous pinch of salt and pepper. Using damp hands, roll 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.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Add the Caribbean jerk seasoning (see ingredients) and remaining garlic and cook, until fragrant 30 seconds. Add the coconut milk and simmer, stirring, until slightly thickened, 2-3 minutes.
Divide the brown rice, beef rissoles and sweet corn salsa between bowls. Spoon the Caribbean coconut sauce over the rissoles. Tear over the coriander to serve.
