Sweet & Sticky Caribbean Beef Rissoles
with Spinach & Apple Slaw
Thanks to our mild Caribbean jerk seasoning and a gorgeous caramelised onion glaze, these are no old-fashioned rissoles! Complete the dish with a simple slaw for colour, crunch and a touch of sweetness.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, this week's sweetcorn was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
apple
1 bag
baby spinach leaves
3 clove
garlic
½
Long Chilli
1
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
caramelised onion chutney
½ sachet
beef-style stock powder
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;)
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. Finely chop garlic. Thinly slice apple (see ingredients). • Meanwhile, combine beef mince, fine breadcrumbs, egg, mild Caribbean jerk seasoning, 1/2 the garlic and a pinch of salt in a medium bowl.
• Using damp hands, roll heaped spoonfuls of rissole mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 a medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add caramelised onion chutney, the water and beef-style stock powder (see ingredients) and cook until slightly thickened, 1-2 minutes. • Meanwhile, to a large bowl, add spinach, apple, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season with salt and pepper.
• Roughly chop coriander. Thinly slice long chilli (if using). • Divide apple slaw between the plates with the Caribbean beef rissoles. • Pour sweet and sticky glaze over rissoles. Garnish with coriander and chilli to serve. Enjoy!