Caribbean Pork Rissoles & Avocado Slaw
with Charred Corn & Baby Spinach
- Sulphites
- Gluten
- Wheat
Charred corn is the perfect addition to a colourful slaw, it's juicy and sweet. Keep tastiness going by spicing the pork 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
Pork 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
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). 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 large bowl.
• Meanwhile, combine 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 spinach to the charred corn, along with avocado, shredded cabbage mix, mayonnaise, sweet chilli sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide avocado slaw between plates.
• Top with Caribbean pork rissoles to serve. Enjoy!
