Caribbean Beef & Pork Rissoles

Name: Caribbean Beef & Pork Rissoles with Corn-Spinach Slaw & Sticky Bacon Onion Glaze
Total time: 25 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 packet Baby Spinach Leaves; 250 g Beef & Pork Mince; 1 packet Fine Breadcrumbs; 1 sachet Mild Caribbean Jerk Seasoning; 1 tin Sweetcorn; 90 g Diced Bacon; 3 Garlic; 1 packet Onion Chutney; 1 packet Shredded Cabbage Mix; 1 sachet Vegetable Stock Pot; ¼ cup water; 1 drizzle olive oil; 2 tbs Mayonnaise; 1 piece egg

with Corn-Spinach Slaw & Sticky Bacon Onion Glaze

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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.

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•Eggs

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

250 g

Beef & Pork Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Mild Caribbean Jerk Seasoning

1 tin

Sweetcorn

90 g

Diced Bacon

(May be present: Soy, Milk.)

Garlic

1 packet

Onion Chutney

1 packet

Shredded Cabbage Mix

1 sachet

Vegetable Stock Pot

Not included in your delivery

¼ cup

water

1 drizzle

olive oil

2 tbs

Mayonnaise

(Contains: Eggs;)

1 piece

egg

(Contains: Eggs;)

Nutritional Values

Calories567 kcal

Energy (kJ)2370 kJ

Fat105 g

of which saturates21.2 g

Carbohydrate32 g

of which sugars15.8 g

Dietary Fibre7.3 g

Protein39.6 g

Cholesterol42 mg

Sodium2370 mg

Trans Fat0.2 g

The average adult daily energy intake is 8700 kJ

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 & pork 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 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-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add 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.

• Divide charred corn slaw between the plates. Top Caribbean beef & pork rissoles with sticky bacon onion glaze. Tear over coriander to serve. Enjoy!