Sweet Caribbean Beef & Pork Rissoles
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Sweet Caribbean Beef & Pork Rissoles

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.

Tags:
Under 650kcal
Under 30g carbs
Quick
Over 30g protein
Allergens:
Gluten
Egg
Sulphites

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 bag

baby spinach leaves

2 clove

garlic

1 packet

beef & pork mince

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Onion Chutney

(Contains Sulphites; )

1 bag

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

1 bag

coriander

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2285 kJ
Fat31.5 g
of which saturates9.5 g
Carbohydrate29 g
of which sugars12.5 g
Dietary Fibre6.6 g
Protein33.4 g
Sodium1197 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 Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide spinach and charred corn slaw between plates. Top with Caribbean beef and pork rissoles. • Tear over coriander to serve. Enjoy!