Caribbean Beef Rissoles & Coconut Sauce
with Carrot-Spinach 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 charred corn salsa for bursts of sweetness 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
½
carrot
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 tin
sweetcorn
2 clove
garlic
1 bag
baby spinach leaves
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 tin
coconut milk
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, heat the butter with a drizzle of olive oil over medium-high heat. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.
• While the couscous is cooking, drain sweetcorn. • Finely chop garlic. Roughly chop baby spinach leaves. Set aside. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. • Transfer charred corn 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, the egg, fine breadcrumbs and 1/2 the mild Caribbean jerk seasoning. • Using damp hands, shape heaped spoonfuls of 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.
• Wipe out frying pan, then 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. • Meanwhile, stir baby spinach through couscous.
• Divide carrot-spinach couscous between bowls. Top with Caribbean beef rissoles. • Spoon over coconut sauce. Serve with corn salsa and mango mayonnaise. Enjoy!