Caribbean Beef Rissoles & Coconut Sauce
with Carrot Couscous & Corn Salsa
Our mild Caribbean jerk seasoning and a can of coconut milk is all it takes to jazz up juicy beef rissoles. Serve these bad boys on a quick carrot couscous, and top with a cucumber-spiked corn salsa for bursts of sweetness and crunch with every bite.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 tin
sweetcorn
½
carrot
1
cucumber
2 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 tin
coconut milk
1 bag
coriander
1 packet
mango mayonnaise
(Contains Egg; May be present: Tree Nuts. )
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
1 drizzle
white wine vinegar
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Grate carrot (see ingredients). In a medium saucepan, melt the butter over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and chicken-style stock powder and bring to the boil. Add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
While couscous is cooking, drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Meanwhile, roughly chop cucumber. Finely chop garlic. Transfer charred corn and cucumber to a medium bowl. Drizzle with white wine vinegar and olive oil. Toss to combine. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
In a medium bowl, combine beef mince, egg, fine breadcrumbs, 1/2 the mild Caribbean jerk seasoning and a pinch of salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.
Return frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 30 seconds. Add coconut milk and remaining Caribbean seasoning and simmer, stirring, until thickened slightly, 2-3 minutes. Remove pan from heat.
Divide carrot couscous between bowls. Top with Caribbean beef rissoles. Spoon over coconut sauce. Tear over coriander. Serve with corn salsa and mango mayonnaise.