Summary

Ingredients

• 1 can lentils
• 1 can kidney beans
• 40 g psyllium husks
• 20 g wheat bran
• 10 g whole wheat flour
• 2 teaspoons baking soda
• 2 egg whites
• some water, warm

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Instructions

1. Drain the lentils and kidney beans and rinse well. Chop them in a food processor.
2. In a bowl, combine the psyllium husks, wheat bran, whole wheat flour, and baking soda. Add the egg whites to the drained lentil and kidney bean puree and stir with the dough hook of a mixer until smooth. Add this wet mixture to the dry ingredients and stir until combined. Gradually add 100-200 ml of warm water while stirring (the psyllium husks absorb a lot of moisture). Cover the bowl and let the dough rest for 15 minutes.
3. Divide the dough into portions and form flat cakes. Place them on a baking sheet lined with baking paper. Spray the cakes thoroughly with water. Bake in a preheated oven at 175°C (347°F) with top and bottom heat for 50 to 55 minutes.