Caribbean Beef Rissoles

Name: Caribbean Beef Rissoles with Onion Chutney Glaze & Charred Corn Slaw
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin sweetcorn; 1 packet Baby Leaves; 2 clove garlic; 1 packet beef mince; 1 packet fine breadcrumbs; 1 egg; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Onion Chutney; 1 packet Shredded Cabbage Mix; 1 packet mayonnaise; 1 packet sweet chilli sauce; drizzle white wine vinegar

with Onion Chutney Glaze & Charred Corn Slaw

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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.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten(Wheat)

•Eggs

•Sulphites

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

Baby Leaves

2 clove

garlic

1 packet

beef mince

1 packet

fine breadcrumbs

(Contains: Gluten(Wheat); )

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 packet

sweet chilli sauce

Not included in your delivery

olive oil

egg

(Contains: Eggs; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2431 kJ

Fat30.5 g

of which saturates10.1 g

Carbohydrate34.8 g

of which sugars17.7 g

Dietary Fibre6.3 g

Protein35.5 g

Sodium1306 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

Cooking Steps

• Drain sweetcorn. Roughly chop baby spinach 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 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 beef 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 shreddedcabbage mix, mayonnaise, sweet chilli sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.