Peri-peri pork sliders

Prep time 20 minutes Cook time 15 minutes

Serves 6 people



  • 500g pork mince
  • 1/3 cup peri peri (medium) sauce
  • 1 teaspoon smoky paprika
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 2 cups finely shredded mixed cabbage
  • 1 small carrot, shredded
  • 6 small brioche slider buns
  • Coriander sprigs, to serve

Peri-peri mayo

  • 1/3 cup whole egg mayonnaise
  • ¼ cup peri peri medium sauce
  • 1 tablespoon lime juice


  1. 1.
    Place pork mince, peri-peri sauce, paprika and garlic in a bowl. Mix until well combined. Divide mixture into 6 even portions and form into small patties.
  2. 2.
    Preheat oven to 160˚C/140˚C fan-forced. Heat oil in a frying pan over a medium heat. Cook patties for 3 minutes each side or until golden. Transfer patties to a baking tray lined with baking paper. Bake patties for 8-10 minutes or until cooked through.
  3. 3.
    To make piri-piri mayo, combine all ingredients in a small bowl. Mix until well combined. Set aside.
  4. 4.
    Place cabbage and carrot into a medium bowl. Stir ¼ cup of the mayonnaise mixture through the cabbage mixture. Set aside.
  5. 5.
    Halve buns and lightly toast. Place bun bases onto a board. Top each with coleslaw and a patty. Drizzle the remaining peri-peri mayo over patties and top with coriander leaves. Cover with bun tops. Insert a small bamboo skewer into the sliders and serve.

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