Eat the WEEK
PORK SLIDERS WITH APPLE & SLAW
PREP + COOK TIME 40 mins SERVES 6
• 500g frozen shoestring chips
• 600g thick pork sausages
• 2 spring onions, finely chopped
• 2 tablespoons finely chopped fresh flat-leaf parsley
• ¼ cup olive oil
• 1 cup grated cheese
• 2 small green apples, thinly sliced
• 12 small round dinner rolls, split
MINT SLAW
• 1 cup finely shredded green cabbage
• ¼ cup loosely packed small fresh mint leaves
• 1 spring onion, thinly sliced on the diagonal
• ⅓ cup coleslaw dressing
1 Preheat oven to 210°C.
2 Place chips on an oven tray lined with baking paper, season. Cook in oven according to packet directions.
3 Meanwhile, make Mint slaw (see right).
4 Remove casings from sausages; place filling in a large bowl. Add onion and parsley; mix to combine. Divide pork mixture into 12 equal portions; shape into 5cm patties (or same size as the bread rolls).
5 Heat half the oil in a large frying pan over medium-high heat. Add half the patties; cook for 3 minutes each side. Drain on paper towel. Repeat with remaining oil and patties.
6 Remove chips from oven when ready; cover loosely to keep warm. Preheat grill to high. Place patties on baking trays, sprinkle with the cheese. Grill for 2 minutes or until cheese melts.
7 Sandwich apple, slaw and patties in rolls. Serve with chips.
