Marinated & Grilled Chipolatas with Vegetable Chips
serves 4
INGREDIENTS :
8 chipolatas​
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For the marinade
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Juice of 1 fresh lemon
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A few flat-leaf parsley leaves
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A few basil leaves
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45 ml (3 tbsp.) olive oil
For the vegetable chips
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120 g (½ cup) shelled peas
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350 g (12 oz) potatoes
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1 or 2 carrots
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1 small zucchini
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½ red bell pepper
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½ orange bell pepper
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½ handful of coriander
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2 eggs
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Olive oil
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Salt, freshly ground pepper
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INSTRUCTIONS :
For the marinade
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Combine all the marinade ingredients. Marinate the chipolatas for 30 to 40 minutes, turning them regularly.
For the vegetable chips
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Wash all vegetables. Plunge shelled peas in salted boiling water for 12 to 15 minutes.
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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.
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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.
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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.
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Meanwhile, grill the marinated chipolatas for about 15 minutes, turning them halfway through the cooking.
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Serve the grilled chipolatas with vegetable chips and a green salad.