Marinated and Grilled Chipolatas with Vegetable Chips

serves 4

Ingredients :

  • 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 cilantro
  • 2 eggs
  • Olive oil
  • Salt, freshly ground pepper

 

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 cilantro and chop it finely.
  • In a large salad bowl, mix the grated vegetables, diced peppers, shelled peas and cilantro. 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.