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Photo of Turkey and fennel sliders with radish slaw by WW

Turkey and fennel sliders with radish slaw

4 - 8
PersonalPoints™ per serving
Total Time
1 hr
Prep
20 min
Cook
10 min
Serves
8
Difficulty
Moderate
Sliders with lean turkey patties and tangy radish slaw are perfect for a summer dinner.

Ingredients

Turkey breast mince

1000 g, (1kg)

Brown onion

2 medium, coarsely grated

Dried breadcrumbs

1 cup(s), (70g), wholemeal

Fennel seeds

1 tbs, ground

Ground cumin

2 tsp

Savoy cabbage

4 cup(s), (340g) (1/2 whole), finely shredded

Fennel bulb(s)

2 baby, thinly sliced, plus fronds chopped

Radish

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

Whole grain bread roll

8 individual, (8 x 50g) split

Oil spray

1 x 3 second spray(s)

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.

Notes

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

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