Turkey and fennel sliders with radish slaw

Instructions

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.