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 Feb 2026- Flavour: The sweet and sticky sauce made the rissoles very tasty, with the Caribbean jerk seasoning adding a delicious twist.
- Ease of prep: Several found this recipe straightforward, with the apple slaw adding a nice fresh crunch to the dish.
- Suggestions: Some added extra garlic for more flavour, while others recommended mixing the chilli into the glaze instead of the slaw.
- Portions: A few customers wished for more meat, suggesting larger servings for hearty appetites.
- Substitutions: Adding tinned corn from the pantry worked well, and some diners requested a coriander substitute option.
