Caribbean Veggie Mince Rissoles & Hot Sauce
with Charred Corn Slaw & Coriander
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- May contain traces of allergens
- Soy
Thanks to our mild Caribbean jerk seasoning and a moreish sticky glaze, these are no old-fashioned plant-based mince rissoles! Complete the dish with a simple slaw and hot sauce that delivers colour, crunch and a touch of heat.
Ingredients
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Baby Spinach Leaves
1 packet
Coriander
3
Garlic
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Shredded Cabbage Mix
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Onion Chutney
1 tin
Sweetcorn
1
Cucumber
1
Hot Sauce
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.
TIP: Cover the pan with a lid or foil if the kernels are 'popping' out.
• Return pan to medium-high heat with a drizzle of olive oil. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. Add Caribbean jerk seasoning and half the garlic and cook, until fragrant, 1 minute. Transfer to serving plates. 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 and the water and
cook, stirring, until thickened slightly, 1-2 minutes.
• Meanwhile, to bowl with charred corn, add spinach, cucumber, shredded cabbage mix, the mayonnaise and a drizzle of olive oil. Season to taste with salt
and pepper.
• Roughly chop coriander.
• Divide charred corn slaw between plates. Top with Caribbean veggie mince with sticky onion glaze. Sprinkle over coriander.
• Serve with hot sauce. Enjoy!
