Peri-Peri Lean 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.
• In a medium bowl, combine charred corn, spinach, 
tomatoes and a drizzle of white wine vinegar and 
olive oil. Toss to combine, then season to taste with 
salt and pepper. 

TIP: Cover the pan with a lid if the kernels are ‘popping’ 
out.

• Return the 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 second 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 lean 
beef 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. In the last minute 
of cook time, add peri-peri sauce and a splash of 
water, turning to coat.