1 pound uncooked shrimp , peeled and deveined
1 large egg, lightly beaten
1/2 cup finely chopped sweet red pepper
6 green onions, chopped and divided
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1 cup panko bread crumbs
1/4 cup mayonnaise
1 tablespoon Sriracha chili sauce
1 tablespoon sweet chili sauce
5 cups shredded Chinese or napa cabbage
12 mini buns or dinner rolls, toasted
3 tablespoons canola oil
Additional Sriracha chili sauce, optional
1. Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes.
2. Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions.
3. Preheat air fryer to 375°. In batches, place patties in a single layer on greased tray in air-fryer basket. Cook until golden brown, 8 to 10 minutes. Serve on buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.
TOTAL TIME: Prep: 30 min. + chilling Cook: 10 min./batch
YIELD: 12 sliders.
1 slider: 210 calories, 10g fat (1g saturated fat), 63mg cholesterol, 321mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 11g protein.