Sweep, Dill and Fennel Sliders

For a fun weekend dinner, try these Sweep patties. Served on toasted brioche rolls with yoghurt sauce, this recipe combines the fresh flavours of fennel and green apple with a perfect crunch.

by Callumn Hann

Preparation time: 20 minutes
Cooking time: 2 minutes
Serves: 6

Download recipe card (PDF 321.8 KB)

Ingredients

• 400g Sweep, skinless, boneless, roughly chopped
• 1 egg
• Zest and juice of 1 lemon
• 1/2 bunch dill, leaves picked
• 2/3 cup panko breadcrumbs
• 3 spring onions, thinly sliced
• 1 green apple, thinly sliced
• 1/4 fennel, thinly sliced
• 1 cup thinly sliced red cabbage
• 1 tablespoon olive oil, plus
• 2 tablespoons extra
• 2 tablespoons seeded mustard
• 1/2 cup reduced-fat Greek yoghurt
• 6 brioche bread rolls, halved and toasted

Method

1. Combine Sweep, egg, lemon zest and half the dill in a small food processor. Blitz until smooth. Transfer mixture to a large bowl and stir through breadcrumbs. Shape mixture into six patties using wet hands.
2. To make the salad, combine spring onions, apple, fennel and red cabbage in a large bowl. Drizzle with lemon juice and 1 tablespoon oil.
3. Combine mustard, Greek yoghurt and remaining dill in a small bowl.
4. Heat remaining 2 tablespoons oil in a large frying pan over medium-high heat. Cook Sweep patties for 1-2 minutes on each side or until golden brown and just cooked through.
5. Spoon yoghurt sauce over bread rolls. Top with Sweep patties and fennel salad then serve.