Zucchini and sweet potato pancake

Ingredients for 4 servings:

• 500 g zucchini, green and yellow
• 400 g sweet potatoes
• 1 red chili pepper(s)
• 1 onion(s), red
• some fresh, chopped herbs such as oregano, thyme, rosemary, lemon balm, sage, mint
• 1 tbsp olive oil
• 1 tsp honey
• salt and pepper
• 200 g Greek yogurt
• Mustard, 2 to 3 tbsp
• Honey, 2 to 3 tsp
• salt and pepper
• Vegetable cream for frying
• 12 small Nuremberg bratwursts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with sausages and mustard-honey-yogurt dip

Wash and trim the zucchini. Peel and wash the sweet potato. Cut both into 0.5 cm cubes. Rinse and trim the chili pepper, cut it lengthwise, remove the seeds, and cut into short strips. Peel and finely chop the onion. For the dip, mix the natural yogurt with 2 to 3 tablespoons of mustard and 2 to 3 teaspoons of honey, and season to taste with salt and pepper. Heat some vegetable cream in a pan and fry the sausages on all sides for about 2 to 3 minutes. Remove from the pan and wipe the pan with kitchen paper. Heat about 1 tablespoon of olive oil in the pan and fry the sweet potato cubes, along with the chili strips, and herbs, for about 5 to 10 minutes, turning occasionally. The sweet potato cubes should be cooked through but still have a bite. Season the contents of the pan with salt and pepper. About 2 to 3 minutes before the end of the cooking time, add the diced zucchini and onion and fry. Drizzle everything with about 1 teaspoon of honey and season to taste. Arrange the sausages on top of the vegetables, heat briefly, and then serve with the dip. If you like, you can grill the sausages and prepare the vegetables in a wok.