Turkey and fennel sliders with radish slaw
Turkey breast mince
1000 g, (1kg)
2 medium, coarsely grated
1 cup(s), (70g), wholemeal
1 tbs, ground
4 cup(s), (340g) (1/2 whole), finely shredded
2 baby, thinly sliced, plus fronds chopped
8 individual, thinly sliced
Apple, granny smith, unpeeled, fresh
2 medium, cut into matchsticks
½ cup(s), finely shredded, plus extra leaves to garnish
99% fat-free plain yoghurt
2 cup(s), (480g)
Whole grain bread roll
8 individual, (8 x 50g) split
1 x 3 second spray(s)
- Combine turkey, onion, breadcrumbs, ground fennel and cumin in a large bowl. Divide mixture into 4 even portions. Roll each portion into an 8cm patty. Transfer to a plate. Cover and place in fridge for 30 minutes.
- Meanwhile, combine cabbage, fennel and fronds, radish, apple and shredded mint in a large bowl. Combine yoghurt and mustard in a small bowl. Add half the yoghurt mixture to cabbage mixture. Toss slaw to combine.
- Preheat a chargrill or barbecue grill over high heat. Lightly spray patties with oil. Cook for 4 minutes each side or until browned and cooked through.
- Cook rolls, cut-side down, for 1 minute or until golden. Top bases with slaw, patties, remaining yoghurt mixture and extra mint. Sandwich with roll tops. Serve.