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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ tin
Sweetcorn
1 packet
Baby Leaves
2 clove
Garlic
1 packet
Pork 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 contain traces of allergens, Wheat, Fish, Almond, Traces of Cashew, Sesame, Soy; )
1 packet
Sweet Chilli Sauce
1
Avocado
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). Roughly chop baby 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 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 charred corn slaw between plates and top with avocado. • Top with Caribbean pork rissoles. Enjoy!
