Jerk Spiced Beef-Pork Rissoles & Onion Glaze

Name: Jerk Spiced Beef-Pork Rissoles & Onion Glaze with Bacon-Carrot Couscous & Apple Salad
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet beef & pork mince; 1 egg; ½ packet fine breadcrumbs; 1 sachet mild Caribbean jerk seasoning; 1 packet onion chutney; ½ carrot; 1 cucumber; 1 packet baby spinach leaves; ½ lime; 20 g butter; ¾ cup water; 1 packet chicken stock; 1 packet couscous; 1 packet coconut sweet chilli mayonnaise; 1 packet diced bacon

with Bacon-Carrot Couscous & Apple Salad

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Our mild Caribbean jerk seasoning and caramelised onion chutney are all it takes to jazz up juicy beef and pork rissoles. Serve these bad boys on a quick bacon-carrot couscous and top with a cucumber salad for bursts of freshness with every bite.

Allergens:

Egg

•Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

beef & pork mince

½ packet

fine breadcrumbs

1 sachet

mild Caribbean jerk seasoning

1 packet

onion chutney

carrot

cucumber

1 packet

baby spinach leaves

lime

1 packet

chicken stock

1 packet

couscous

1 packet

coconut sweet chilli mayonnaise

1 packet

diced bacon

Not included in your delivery

olive oil

egg

20 g

butter

¾ cup

water

Nutritional Values

Energy (kJ)4199 kJ

Calories1003 kcal

Fat55.8 g

of which saturates18.2 g

Carbohydrate73.6 g

of which sugars18.7 g

Dietary Fibre8.4 g

Protein51.2 g

Sodium2045 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• In a medium bowl, combine beef & pork 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). • Slice cucumber into half-moons. Roughly chop baby spinach leaves. • Slice lime into wedges.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • 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 and bring to the boil. • Add couscous and cooked diced bacon, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork and add a squeeze of lime juice.

• Meanwhile, in a second medium bowl, combine cucumber, baby spinach leaves and a drizzle of olive oil. Season to taste. • Divide carrot and bacon couscous between bowls. Top with jerk-spiced beef rissoles and apple-spinach salsa. • Serve with coconut sweet chilli mayonnaise and remaining lime wedges. Enjoy!