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Wash and soak the red lentils in water for 20-30 minutes until very tender.
Prepare the vegetables by grating or finely chopping the onion, potato, carrot, and cabbage.
In a pan, heat 1 teaspoon of cooking oil and sauté the vegetables for 4-5 minutes to cook out the extra moisture.
In a food processor, add the soaked and drained red lentils, ginger, garlic, parsley/cilantro, almond flour, salt, garam masala, cayenne pepper, cumin, black pepper, and lime/lemon juice. Blend until well combined but still with some texture.
In a mixing bowl, combine the red lentil mixture and the sautéed vegetables. Add ¼ teaspoon of baking soda and mix well.
Grease your hands with a few drops of oil and shape the mixture into oval-shaped kebabs.
In a heated pan, add ½ cup of cooking oil and fry the kebabs for 3-4 minutes on each side until golden brown.
Remove the fried kebabs from the pan and serve hot.