Hot Sauce-Glazed Double Beef Rissoles & Spiced Rice

• Meanwhile, drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn 
kernels until lightly browned, 4-5 minutes.
• Meanwhile, roughly chop baby spinach leaves. 
Quarter snacking tomatoes. Finely chop garlic.
• Transfer charred corn, spinach and tomato to a 
medium bowl. Drizzle with white wine vinegar and 
olive oil. Toss to combine and season to taste with 
salt and pepper. 

TIP: Cover the pan with a lid if the corn kernels are 
“popping” out.

• Return frying pan to medium-high heat with a drizzle of olive oil. 
• Cook half the garlic until fragrant, 1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste. 

• In a medium bowl, combine lean beef mince, remaining garlic, the egg, fine breadcrumbs and a generous pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. 

• Return frying pan to medium-high heat with a drizzle 
of olive oil. Cook rissoles, in batches, until browned 
and cooked through, 3-4 minutes each side.  
• SPICY! Use less hot sauce if you’re sensitive to heat! 
In the last minute of cook time, add hot sauce and a 
splash of water, turning to coat.