Caribbean Beef-Pork Rissoles & Sticky Glaze

• Using damp hands, roll heaped spoonfuls of beef-pork mixture into 
meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). 
Transfer to a plate.
• Return 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. Transfer 
to serving plates. Cover to keep warm. 

• Wipe out pan, then return to medium heat with a drizzle of olive oil. Cook 
remaining garlic until fragrant, 1 minute.
• Add onion chutney, the water and stock concentrate and cook, stirring, 
until thickened slightly, 1-2 minutes.
• Meanwhile, to the bowl with charred corn, add spinach, shredded 
cabbage mix, the mayonnaise and a drizzle of olive oil. Season with salt
and pepper.