Quick Caribbean Beef & Pork Rissoles
with Charred Corn Slaw & Avocado
Charred corn is the perfect addition to a colourful slaw, it's juicy and sweet. Keep tastiness going by spicing the beef and pork 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 40g carbohydrates per serving.
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 tin
sweetcorn
1 packet
baby leaves
2 clove
garlic
1 packet
beef & pork mince
1 packet
fine breadcrumbs
(Contains Gluten; 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 packet
Shredded Cabbage Mix
1 packet
Mayonnaise
(Contains Egg; )
1 packet
Sweet Chilli Sauce
1
Avocado
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Finely chop garlic. • Slice avocado in half, scoop out flesh and roughly chop. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, combine beef & pork 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 mince 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 leaves to the charred corn, along with shredded cabbage mix, mayonnaise, sweet chilli sauce and a drizzle of white wine vinegar and olive oil. • Season with salt and pepper.
• Divide charred corn slaw and avocado between plates. • Top with Caribbean beef and pork rissoles to serve. Enjoy!