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.
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
1 tin
sweetcorn
1 bag
baby spinach leaves
2 clove
garlic
1 packet
beef & pork mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Onion Chutney
(Contains: Sulphites; )
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 bag
coriander
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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!
