Quick Caribbean Beef Rissoles
with Spinach & Charred Corn Slaw
Charred corn is the perfect addition to a colourful slaw, it's juicy and sweet. Keep tastiness going by spicing the beef rissoles in a Caribbean jerk seasoning. It’s a dish that leaves a pleasant, warm feeling after you're done.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1 tin
sweetcorn
1 bag
baby spinach leaves
2 clove
garlic
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 sachet
Mild Caribbean Jerk Seasoning
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 bag
coriander
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Drain the sweetcorn. Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, combine beef mince, fine breadcrumbs, the egg, mild Caribbean jerk seasoning, garlic and a pinch of salt in a medium bowl.
TIP: Cover the pan with a lid or foil if the kernels are "popping" out.
• 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 frying 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. • Remove pan from heat, then add onion chutney and a splash of water, turning rissoles to coat.
• Meanwhile, add baby spinach to the charred corn, along with shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide spinach and charred corn slaw between plates. Top with Caribbean beef rissoles. • Tear over coriander to serve. Enjoy!