serves 4

 

  • 8 chipolatas

 For the marinade

  • Juice of 1 fresh lemon
  • A few flat-leaf parsley leaves
  • A few basil leaves
  • 3 tbsp olive oil

 For the vegetable chips

  • 120g shelled peas
  • 350g potatoes
  • 1 or 2 carrots
  • 1 small courgette
  • ½ red pepper
  • ½ orange pepper
  • ½ handful fresh 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 regularly.

 For the vegetable chips

  • Wash all the vegetables. Plunge the shelled peas in salted boiling water for 12 to 15 minutes.
  • Peel the potatoes and carrots. Grate, as well as the small courgette. Drain for a few minutes. Remove seeds from peppers and dice. Rinse the coriander and chop finely.
  • In a large salad bowl, mix the grated vegetables, diced peppers, shelled peas and coriander. Add the eggs and mix well. Season with salt and pepper.
  • Heat a little olive oil in a pan, and, using 1 to 2 tbsp of the mixture at a time, make round-shaped patties. Cook over a low heat for 8 to 10 minutes, keeping a close eye. Gently flip with a spatula and keep cooking for 8 to 10 minutes.
  • Meanwhile, grill the marinated chipolatas for about 15 minutes, turning them halfway through cooking.
  • Serve the grilled chipolatas with vegetable chips and a green salad.