Quick Caribbean Beef Rissole & & Sticky Bacon-Onion Glaze
with Charred Corn Spinach Slaw & Coriander
Thanks to our mild Caribbean jerk seasoning and a moreish coconut sauce, these are no old-fashioned beef rissoles! Complete the dish with a simple slaw that delivers colour, crunch and a touch of sweetness.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 tin
sweetcorn
1 bag
baby spinach leaves
3 clove
garlic
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
mild Caribbean jerk seasoning
1 packet
onion chutney
½ sachet
vegetable stock powder
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 bag
coriander
½
Long Chilli (Optional)
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Drain sweetcorn. Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, combine beef mince, fine breadcrumbs, egg, mild Caribbean jerk seasoning, half the 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 mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate. • Return 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. Transfer to serving plates. Cover to keep warm.
• Wipe out pan, then return to medium heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. Add remaining garlic until fragrant, 1 minute. • Add onion chutney, the water and vegetable stock powder (see ingredients) and cook until thickened slightly, 1-2 minutes. • Meanwhile, to bowl with the corn, add spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season with salt and pepper.
• Roughly chop coriander. Thinly slice long red chilli (if using). • Divide charred corn slaw between the plates. Top Caribbean beef rissoles with sticky bacon-onion glaze. • Garnish with coriander and chilli to serve. Enjoy!