Jerk-Spiced Beef Rissoles & Onion Glaze
with Carrot Couscous & Apple Salad
- Eggs
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
Our mild Caribbean jerk seasoning and caramelised onion chutney are all it takes to jazz up juicy beef rissoles. Serve these bad boys on a quick carrot couscous and top with an apple salad for bursts of sweetness with every bite.
Ingredients
1 packet
Beef Mince
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
mild Caribbean jerk seasoning
1 packet
onion chutney
½
carrot
1
apple
1 packet
baby spinach leaves
1 packet
chicken stock pot
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs May be present: Cashew, Almond, Walnut, Macadamia)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
20 g
butter
(Contains: Milk)
¾ cup
water
Utensils
Cooking Steps
• In a medium bowl, combine beef mince, the egg, fine breadcrumbs and mild Caribbean jerk seasoning. • Using damp hands, shape heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • Remove from heat, then add onion chutney. Turn rissoles to coat. Transfer to a plate.
• Meanwhile, grate carrot (see ingredients). • Roughly chop apple and baby spinach leaves.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken stock pot, then bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, in a second medium bowl, combine apple, baby spinach leaves and a drizzle of olive oil. Season to taste. • Divide carrot couscous between bowls. Top with jerk-spiced beef rissoles and apple salad. • Serve with coconut sweet chilli mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the jerk seasoning and onion chutney, which jazzed up the rissoles nicely. Some found the coconut mayo overpowering.
- Ease of prep: Quick and simple to make, though a few felt it took longer than 30 minutes.
- Suggestions: Try adding fresh garlic while cooking for extra flavour. Consider offering a mash option instead of couscous.
- Portions: Some found the serving size small, especially for hungry teenagers. Others appreciated having leftovers.
- Sides: The carrot couscous and apple salad were popular, but a few suggested adding a dressing to the salad.
