Caribbean Beef-Pork Rissoles & Hot Sauce
with Haloumi, Charred Corn Slaw & Coriander
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
Thanks to our mild Caribbean jerk seasoning and a moreish sticky glaze, these are no old-fashioned beef and pork rissoles! Complete the dish with a simple slaw that delivers colour, crunch and a touch of sweetness and serve it all up with some hot sauce.
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 packet
Onion Chutney
1 packet
Shredded Cabbage Mix
1
Cucumber
1
Hot Sauce
1 packet
Haloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 piece
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. • 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 stock concentrate (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!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The rissoles and onion chutney glaze were tasty, though some found the overall dish a little light on flavour and one reviewer added lemon juice to the slaw for extra brightness.
- Ease of prep: The recipe was generally straightforward to cook, though several reviewers noted the instructions did not clearly explain when or how to use the onion chutney in the glaze step.
- Suggestions: Several reviewers felt the slaw-to-rissole ratio was off, with too much salad and not enough protein — a few swapped the cabbage slaw for mashed potato and vegetables instead.
- Portions: Multiple reviewers felt the rissole portion was a little small relative to the amount of slaw, and suggested a slightly larger protein serve would better balance the meal.
