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Caribbean-Spiced Beef Rissoles

Caribbean-Spiced Beef Rissoles

with Wedges, Corn Salad & Mango Mayo

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Give your rissoles some island flair with our Caribbean jerk seasoning, sure to bring the flavour to your table. Complete with hand cut wedges, a juicy corn salad and our sweet and tangy mango mayo, this dish tastes like a holiday.

This recipe is under 650kcal per serving.

Tags:Under 650kcal
Allergens:GlutenEgg

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 cob

corn

2 clove

garlic

1

apple

1 packet

beef mince

½ packet

fine breadcrumbs

(ContainsGluten)

1 bag

mixed salad leaves

1 packet

mango mayonnaise

(ContainsEggMay be present Tree Nuts)

2

potato

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

1 tsp

honey

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2608 kJ
Fat27.5 g
of which saturates7.2 g
Carbohydrate50.1 g
of which sugars17.6 g
Protein40.6 g
Sodium919 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into wedges. Place the potato and corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

2

While the veggies are baking, finely chop the garlic. Thinly slice the apple. In a medium bowl, combine the honey with a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.

3

In a large bowl, combine the beef mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.

5

Carefully slice the roasted corn kernels off the cob. To the bowl of dressing, add the corn, apple and mixed salad leaves, tossing to coat.

6

Divide the Caribbean-spiced beef rissoles, wedges and charred corn salad between plates. Serve with the mango mayonnaise.