For the marinade:
flat leaf parsley
3 tbsp. olive oil
For vegetables chips:
120g shelled peas
1 small courgette
½ red pepper
½ orange pepper
½ bunch of coriander
salt, freshly ground black pepper
Prepare the marinade by mixing all the ingredients.
Marinade the chipolatas for 30-40 minutes turning them regularly.
Prepare the chips. Wash all the vegetables. Add the peas to boiling salted water for 12-15 minutes. Drain well. Peel the carrots and potatoes. Grate them as well as the courgette.
Seed and cut the sweet peppers into small cubes.
Rinse the coriander and finely chop it.
In a large bowl, mix the grated vegetables, the diced peppers, the peas and the finely chopped coriander.
Add the two eggs and mix well.
Season with salt and freshly ground black pepper.
Heat a little olive oil in a frying pan. Make round patties out of 1-2 tablespoons of the mixture. Cook the patties over low heat for 8-10 minutes, keeping an eye on them. Gently flip them with a spatula and continue cooking them for 8-10 minutes.
Meanwhile, grill the marinated chipolatas for around 15 minutes, turning them halfway.
Serve the grilled chipolatas with vegetable chips and a green salad.