Marinated & Grilled Chipolatas with Vegetable Chips

serves 4

 

INGREDIENTS :

8 chipolatas​

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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

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INSTRUCTIONS :

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.