Caribbean-Spiced Beef Rissoles
with Sweet Potato Wedges & Corn Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Baby Spinach Leaves
2
Sweet Potato
1 packet
Coriander
250 g
Beef Mince
2
Garlic
1 packet
Mango Mayonnaise
g
Pork Mince
1 tin
Sweetcorn
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, finely chop garlic. Drain sweetcorn. Roughly chop tomato. Finely chop coriander. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set aside.
TIP: Cover the pan with a lid if the kernels are “popping” out.
Custom Recipe: If you've swapped to beef mince, prepare in the same way as the pork mince.
Custom Recipe: Cook beef rissoles in the same way as the pork rissoles
• When the rissoles are almost ready, add tomato, coriander and baby spinach leaves to the bowl with the corn with a drizzle of white wine vinegar. Season with salt and pepper. Toss to coat.
• Divide Caribbean-spiced pork rissoles, sweet potato wedges and charred corn salad between plates. • Serve with mango mayonnaise. Enjoy!
