PowerKornspitz Biathlon

with chickpeas

INGREDIENTS (for 2 KORNSPITZ)

70 g	chickpeas
5 g	pine nuts
5 ml	milk
10 g	breadcrumbs
10 g	carrots
1/2	egg
30 g	yoghurt
5 g	green salad
5 g	cherry tomatoes
saffron
curry
parsley

NUTRITIONAL VALUES (PER KORNSPITZ)

344,4/1.449	Energy kcal/kj
app. 6,2	Fat (g)
app. 1,2	thereof saturated fatty acids (g)
app. 48,5	Carbohydrates (g)
app. 4,0	thereof sugar (g)
app. 13,1	Dietary fibres (g)
app. 16,8	Proteins (g)
app. 1,4	Salt (g)

BREAD UNITS (BU)

ca. 4,0 BU (1 bread unit corresponds to 12 g carbohydrates)

Preparation:

Place the chickpeas into a bowl, cover with water and leave to soak overnight. The next day, simply boil the chickpeas for ten minutes, drain them and there you have your base ingredient. Divide the chickpeas in half: one half for the spread and the other for the patties.

Use a stick blender to purée half the chickpeas. Add the egg, grated carrot, some breadcrumbs, salt and pepper. If the mixture is too dry, add a little soup, milk or cream, and then leave to stand for a while.

To release the flavour of the saffron, pour a little milk into a pot and bring to a light boil. Add the saffron and leave it to slowly infuse the milk. Purée the second half of the chickpeas, add the yoghurt, curry, salt, pepper and saffron milk and give it a good stir. Depending on how firm you like your spread, you can also add sour cream, more yoghurt or cottage cheese to the mixture.

Use the first mixture to make small patties and fry them in a pan until golden brown. Spread the second mixture onto your Kornspitz, top with the patties and then garnish with roasted pine nuts, a little parsley, salad leaves and cherry tomatoes.

While the spread and the patties will give you strength, the saffron and curry will brighten up even the cloudiest of days, and a little chilli powder will maximise your performance at the shooting range.

Now you’re ready to hit the ski trails and break some records!!!

Overview