Easy Caribbean Pork Rissoles & Avocado Slaw
with Charred Corn & Baby Leaves
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.
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Ingredients
1
Sweetcorn
1
Avocado
1
baby leaves
Garlic
1
Pork Mince
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Mild Caribbean Jerk Seasoning
1
Onion Chutney
(Contains Sulphites; )
1
Shredded Cabbage Mix
1
Mayonnaise
(Contains Egg; )
1
Sweet Chilli Sauce
Not included in your delivery
1
olive oil
egg
(Contains Egg; )
white wine vinegar
Nutrition Values
Instructions
• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Finely chop garlic. Slice avocado in half, scoop out flesh and thinly slice / 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 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain sweetcorn (see ingredients). Roughly chop baby leaves. Finely chop garlic. Slice avocado in half, scoop out flesh and thinly slice / 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 leaves 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 beef rissoles. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide charred corn slaw between plates, top with avocado. • Top with Caribbean pork rissoles. Enjoy!