Sliders with fennel salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 6 minutes

Chicken SlidersIngredients:

For the burgers

2 tbsp sunflower oil
3 chicken fillets
3 chicken thighs, bones removed
1 red onion, finely chopped
3 tbsp roughly chopped parsley
75ml (3floz) piri-piri sauce
100g (31/2floz) toasted breadcrumbs
125g (41/2oz) mozzarella
8 small crusty bread buns

For the fennel salad

1 fennel bulb, thinly shaved into ribbons
100g (31/2oz) cherry tomatoes, halved
1 large tomato, roughly chopped
3 passion fruit
5 tbsp natural yoghurt
Salt to taste


  1. Chop the chicken very finely.
  2. Combine the chicken with the grated red onion, parsley, piri-piri sauce and toasted breadcrumbs. Allow the mixture to sit for 30 minutes before rolling into golf ball sizes.
  3. Heat the oil to a medium heat.
  4. Place the balls in the pan, press them down to make a patty shape and cook until browned and cooked through. This should take about 3 minutes on each side.
  5. To make the fennel salad, toss together the fennel, halve and chopped tomatoes, the passion fruit pulp and yoghurt. Season with salt and pepper and toss.
  6. Halve the buns and toast lightly before adding the chicken patty topped with torn mozzarella and the tangy fennel salad.

Recipe and image courtesy of Nando’s

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