Quick Caribbean Beef Rissoles

• 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 shredded cabbage mix, mayonnaise, sweet chilli sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.