Caribbean Beef Rissoles
with Carrot Couscous & Cucumber Salsa
We’ve got two tasty sauces here tonight, the tropical mango mayo that is perfect for a side of cucumber salsa and an onion chutney, dark and sweet for the seasoned beef meatballs. They are in harmony with each other in the bowl, ready for you to taste their magic.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
carrot
2 clove
garlic
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1
cucumber
1 bag
baby spinach leaves
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
Mango Mayonnaise
(Contains Soy; )
½ sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
¾ cup
water
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.
• While the couscous is cooking, finely chop cucumber. Roughly chop baby spinach leaves. Set aside. • In a medium bowl, combine beef mince, the egg, fine breadcrumbs, mild Caribbean jerk seasoning (see ingredients) and a pinch of salt. • Using damp hands, shape heaped spoonfuls of beef mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side.
• Remove pan from heat, add the onion chutney, turning rissoles to coat.
• Meanwhile, combine cucumber and baby spinach leaves in a second medium bowl. Drizzle with white wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide carrot couscous between bowls. Top with Caribbean beef rissoles. • Serve with cucumber salsa and mango mayonnaise. Enjoy!