Quick Caribbean Beef Rissole & & Sticky Bacon-Onion Glaze

Name: Quick Caribbean Beef Rissole & & Sticky Bacon-Onion Glaze with Charred Corn Spinach Slaw & Coriander
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin sweetcorn; 1 bag baby spinach leaves; 3 clove garlic; 1 packet beef mince; 1 packet Fine Breadcrumbs; 1 egg; 1 sachet mild Caribbean jerk seasoning; 1 packet onion chutney; ¼ cup water; ½ sachet vegetable stock powder; 1 bag shredded cabbage mix; 1 packet mayonnaise; 1 bag coriander; ½ Long Chilli (Optional); 1 packet diced bacon

with Charred Corn Spinach Slaw & Coriander

Get up to $200 off!

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 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Wheat

•Egg

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 bag

baby spinach leaves

3 clove

garlic

1 packet

beef mince

1 packet

Fine Breadcrumbs

1 sachet

mild Caribbean jerk seasoning

1 packet

onion chutney

½ sachet

vegetable stock powder

1 bag

shredded cabbage mix

1 packet

mayonnaise

1 bag

coriander

Long Chilli (Optional)

1 packet

diced bacon

Not included in your delivery

olive oil

egg

¼ cup

water

Nutritional Values

Energy (kJ)2632 kJ

Fat35.4 g

of which saturates10 g

Carbohydrate30.5 g

of which sugars14.9 g

Dietary Fibre8 g

Protein45.2 g

Sodium2144 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

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, 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 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 diced bacon, breaking up with a spoon, until golden, 5-6 minutes. Add remaining garlic until fragrant, 1 minute. • Add onion chutney, the water and vegetable stock powder (see ingredients) and cook 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 red chilli (if using). • Divide charred corn slaw between the plates. Top Caribbean beef rissoles with sticky bacon-onion glaze. • Garnish with coriander and chilli to serve. Enjoy!