Quick Caribbean Beef Rissole & Sticky Glaze
with Haloumi, 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 sachet
Mild Caribbean Jerk Seasoning
1 packet
Baby Spinach Leaves
1 packet
Coriander
3
Garlic
250 g
Beef & Pork Mince
1 packet
Shredded Cabbage Mix
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 tin
Sweetcorn
1
Long Chilli
1 packet
Onion Chutney
1 sachet
Vegetable Stock Pot
1 packet
Haloumi
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
¼ cup
water
2 tbs
Mayonnaise
(Contains: Eggs;)
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. • In a medium bowl, place haloumi and cover with water to soak. TIP: Cover the pan with a lid or foil if the kernels are 'popping' out.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • 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. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• 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 and haloumi. • Garnish with coriander and chilli to serve. Enjoy!
