Kid-Friendly Lentil Nuggets (refinement in progress)

Ingredients

2 c Red lentils, measured dry

2 c chopped cabbage

(should we replace 1c of the cabbage with onion, or do onion in addition?)

1/2 c Almond flour

1/2 c Fine bulgur wheat

1/2 c Hemp hearts

1 tsp Salt (more, or should we use bullion?)

3 eggs

2 Garlic cloves

8 Green olives, and/or other pickled veggies

1-2 tbs Olive brine

1 tsp Liquid smoke

Directions

Rinse lentils and soak in plenty of water for at least two hours, up to overnight in the fridge.

Drain lentils and add to a large food processor bowl with standard blade, along with all other ingredients. Blend for 30 seconds. Stop the processor and scrape down sides. Blend for another 15-30 seconds.

Let the mixture sit for 10 minutes or so to ensure the bulgur wheat has enough time to soak and avoid turning out overly hard.

Heat enough oil in a cast iron skillet to shallow fry.

Use a tablespoon to scoop rounded dollops into the oil to form patties. Fry until golden brown on both sides and drain on a paper town lined plate.

Notes

This is an original recipe by Andrea Page. Made in the frantic attempt to figure out how to get both kids to eat anything containing a meaningful amount of lentils.