Quick Caribbean Beef & Pork Rissoles
with Charred Corn Spinach Slaw & Coriander
Thanks to our mild Caribbean jerk seasoning and a moreish onion glaze, these are no old-fashioned rissoles! Complete the dish with a simple slaw that delivers colour, crunch and a touch of sweetness.
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 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 packet
Coriander
1 tin
Sweetcorn
3
Garlic
1
Long Chilli
1 packet
Onion Chutney
1 packet
Shredded Cabbage Mix
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
¼ cup
water
2 tbs
Mayonnaise
(Contains: Eggs;)
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, in a medium bowl, combine beef & pork mince, fine breadcrumbs, the egg, mild Caribbean jerk seasoning, half the garlic and a pinch of salt.
TIP: Cover the pan with a lid or foil if the kernels are ‘popping’ out.
• 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 a bowl and 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, then 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 to taste with salt and pepper.
• Roughly chop coriander. Thinly slice long chilli (if using).
• Divide rissoles and charred corn spinach slaw between bowls. Top Caribbean beef and pork rissoles with sticky onion glaze.
• Garnish with coriander and chilli to serve. Enjoy!
