Sweet Chili Glazed Beef Rissoles
with Smoky Ginger Carrots & Couscous
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
Finger-licking good and fork-licking good… both work! A glaze of sweet chili sauce gives fluffy Caribbean-inspired beef rissoles an extra-flavourful finish. And we love what the Air Fryer does to smoky spiced carrots, leaving them perfect for picking up and dipping into tangy mayo.
We will send you:
- 250g Canadian-raised lean ground beef
- 400g Nantes carrots
- 20g Ginger
- 100g Couscous
- 20g Panko
- 30ml Mayonnaise
- 60ml Sweet chili sauce
- 30ml Apple cider vinegar
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs • Sulphites • Wheat
You will need:
Basting brush
Grater
Oil
Salt & pepper (S&P)
Small pot (or kettle)
1 or 2 Eggs
Air fryer
Total Fat
36 g
Saturated Fat
9 g
Sodium
760 mg
Total Carb
86 g
Sugars
30 g
Protein
37 g
Fibre
9 g
Preparation
Fry the carrots
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Grate the ginger.
- Halve the carrots lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil, ½ the spices and S&P.
- Add the carrots to the air fryer and fry, shaking and adding ½ the ginger halfway, 12 to 14 min., until tender.
- Transfer to a plate.
Boil the couscous
- Meanwhile, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a second medium bowl, combine the couscous, a pinch of the remaining spices and the boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous; season with S&P.
Prepare the rissoles
- In a large bowl, combine the beef, panko, 1 egg (double for 4 portions), the remaining ginger and spices, and S&P.
- Form into 6 oval shaped patties (double for 4 portions).
Fry the rissoles
- Add the rissoles* to the air fryer and fry, turning occasionally, 8 to 10 min., until browned and cooked through.
- In the last 2 min., brush with ½ the chili sauce.
Make the sweet chili mayo
- Meanwhile, in a small bowl, combine the mayo, vinegar (start with ½), remaining chili sauce, 1 tsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the couscous between your plates.
- Top with the carrots and rissoles.
- Serve the sweet chili mayo on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
