Quick Caribbean Beef Rissole & Sticky Glaze
with Charred Corn Spinach Slaw & Coriander
Thanks to our mild Caribbean jerk seasoning and a moreish coconut sauce, these are no old-fashioned beef rissoles! Complete the dish with a simple slaw that delivers colour, crunch and a touch of sweetness.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tin
sweetcorn
1 bag
baby spinach leaves
3 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
mild Caribbean jerk seasoning
1 packet
onion chutney
½ sachet
vegetable stock powder
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs;)
1 bag
coriander
½
Long Chilli (Optional)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
¼ cup
water
Utensils
Cooking Steps
• Drain sweetcorn. Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, combine beef mince, fine breadcrumbs, the egg, mild Caribbean jerk seasoning, half the garlic and a pinch of salt in a medium bowl.
TIP: Cover the pan with a lid or foil if the kernels are 'popping' out.
• Using damp hands, roll heaped spoonfuls of beef 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 vegetable stock powder (see ingredients) and cook, stirring, until thickened slightly, 1-2 minutes. • Meanwhile, to bowl with the corn, add spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season with salt and pepper.
• Roughly chop coriander. Thinly slice long chilli (if using). • Divide charred corn slaw between the plates. Top Caribbean beef rissoles with sticky onion glaze. • Garnish with coriander and chilli to serve. Enjoy!
