Sweet Caribbean Beef & Pork Rissoles
with Spinach & Charred Corn Slaw
Charred corn is the perfect addition to a colourful slaw, it's juicy and sweet. Keep tastiness going by spicing the beef and pork 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 30g carbohydrates per serving.
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
baby spinach leaves
beef & pork mince
(Contains Gluten; May be present Peanuts, Tree Nuts, Sesame, milk, Soy. )
(Contains sulphites; )
shredded cabbage mix
(Contains Egg; )
mild Caribbean jerk seasoning
Not included in your delivery
(Contains Egg; )
white wine vinegar
• Drain the 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 & 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 shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide spinach and charred corn slaw between plates. Top with Caribbean beef and pork rissoles. • Tear over coriander to serve. Enjoy!