Sweet & Sticky Caribbean Beef Rissoles
with Spinach & Apple Slaw
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Thanks to our mild Caribbean jerk seasoning and a gorgeous caramelised onion glaze, these are no old-fashioned rissoles! Complete the dish with a simple slaw for colour, crunch and a touch of sweetness. This recipe is under 650kcal per serving and under 30g carbohydrates per serving. Unfortunately, this week's sweetcorn was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
½
apple
1 bag
baby spinach leaves
3 clove
garlic
½
Long Chilli
1
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
caramelised onion chutney
½ sachet
beef-style stock powder
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs)
1 bag
coriander
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
¼ cup
water
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. Finely chop garlic. Thinly slice apple (see ingredients). • Meanwhile, combine beef mince, fine breadcrumbs, egg, mild Caribbean jerk seasoning, 1/2 the garlic and a pinch of salt in a medium bowl.
• Using damp hands, roll heaped spoonfuls of rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 a medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add caramelised onion chutney, the water and beef-style stock powder (see ingredients) and cook until slightly thickened, 1-2 minutes. • Meanwhile, to a large bowl, add spinach, apple, 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 apple slaw between the plates with the Caribbean beef rissoles. • Pour sweet and sticky glaze over rissoles. Garnish with coriander and chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Caribbean jerk-seasoned rissoles and sweet-and-sticky caramelised onion glaze were widely praised for their bold, satisfying flavour. The apple slaw divided opinion — some loved the fresh crunch it added, while others found it a poor substitute for sweetcorn.
- Ease of prep: Most found the recipe straightforward and quick to pull together, though a few noted that cooking the rissoles through evenly took a little extra care.
- Suggestions: Several customers found the slaw mild and suggested adding red onion, capsicum, or cherry tomatoes to boost flavour, while others swapped plain mayonnaise for a vinegar-based dressing. A few recommended doubling the glaze, and one customer tried adding the chilli directly to the glaze rather than the slaw with great results.
- Portions: Some felt the rissole quantity was on the smaller side for bigger appetites, with a few adding bread rolls or a side of chips to round out the meal.
