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Marinated & Grilled Chipolatas with Vegetable Chips.jpg

Marinated & Grilled Chipolatas with Vegetable Chips

serves 4



8 chipolatas​

For the marinade

  • Juice of 1 fresh lemon

  • A few flat-leaf parsley leaves

  • A few basil leaves

  • 45 ml (3 tbsp.) olive oil


For the vegetable chips

  • 120 g (½ cup) shelled peas

  • 350 g (12 oz) potatoes

  • 1 or 2 carrots

  • 1 small zucchini

  • ½ red bell pepper

  • ½ orange bell pepper

  • ½ handful of coriander

  • 2 eggs

  • Olive oil

  • Salt, freshly ground pepper


For the marinade

  • Combine all the marinade ingredients. Marinate the chipolatas for 30 to 40 minutes, turning them regularly.


For the vegetable chips

  • Wash all vegetables. Plunge shelled peas in salted boiling water for 12 to 15 minutes.

  • Peel the potatoes and carrots. Grate them, as well as the small zucchini. Drain for a few minutes. Remove seeds from bell peppers and dice them. Rinse coriander and chop it finely.

  • In a large salad bowl, mix the grated vegetables, diced peppers, shelled peas and coriander. Add the 2 eggs and mix well. Season with salt and pepper.

  • Heat a little olive oil in a pan, and put 15 to 30 ml (1 to 2 tbsp.) of the mixture by creating round-shaped patties. Cook over low heat for 8 to 10 minutes while monitoring the process. Gently turn over with a spatula and keep cooking for 8 to 10 minutes.

  • Meanwhile, grill the marinated chipolatas for about 15 minutes, turning them halfway through the cooking.

  • Serve the grilled chipolatas with vegetable chips and a green salad.

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