Quick Caribbean Beef & Pork Rissoles
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Quick Caribbean Beef & Pork Rissoles

Quick Caribbean Beef & Pork Rissoles

with Sweet Chilli Mayo & Avo Slaw

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.

Allergens:
Gluten
Egg
Sulphites

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

1 packet

Sweet Chilli Sauce

1

Avocado

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2631 kJ
Calories629 kcal
Fat36.5 g
of which saturates10.2 g
Carbohydrate38.5 g
of which sugars20.9 g
Dietary Fibre5 g
Protein31.8 g
Sodium1225 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan

Instructions

1
1

• Drain sweetcorn (see ingredients). Roughly chop baby 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 & 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide charred corn slaw between plates. • Top with Caribbean beef and pork rissoles. Enjoy!