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.