Caribbean Beef Rissoles & Avocado Slaw
with Charred Corn & Baby Spinach
- Sulphites
- Gluten
- Wheat
- Eggs
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.
Ingredients
1
Avocado
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Shredded Cabbage Mix
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn. Roughly chop baby spinach leaves.
• Finely chop garlic. Slice avocado in half, scoop out flesh and roughly chop.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly
browned, 4-5 minutes. Transfer to a medium bowl.
• Meanwhile, combine beef mince, fine breadcrumbs, the egg, mild
Caribbean jerk seasoning, garlic and a pinch of salt in a large 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 spinach to the charred corn, along with avocado,
shredded cabbage mix, the mayonnaise and a drizzle of white wine
vinegar and olive oil.
• Season to taste with salt and pepper and toss to combine.
• Divide avocado slaw between plates.
• Top with Caribbean beef rissoles to serve. Enjoy!
