Turkey and fennel sliders with radish slaw

Total Time
1 hr
20 min
10 min
Sliders with lean turkey patties and tangy radish slaw are perfect for a summer dinner.


turkey breast mince

1000 g, (1kg)

brown onion

2 medium, coarsely grated


1 cup(s), (125g), wholemeal

fennel seeds

1 tbs, ground

ground cumin

2 tsp

savoy cabbage

4 cup(s), (1/2 whole), finely shredded

fennel bulb(s)

2 baby, thinly sliced, plus fronds chopped


8 individual, thinly sliced

Apple, granny smith, unpeeled, fresh

2 medium, cut into matchsticks

fresh mint

½ cup(s), finely shredded, plus extra leaves to garnish

99% fat-free plain yoghurt

2 cup(s), (480g)

dijon mustard

2 tbs

Wholegrain bread roll

8 individual, (8x50g) split

oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice and 1 tablespoon olive oil.

Start eating better than ever!