Vegetable Sausages with Warm Potato Salad

Preheat your oven to 200 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine grated zucchini, grated carrot, grated red onion, grated cheddar cheese, fresh breadcrumbs, half of an egg per person, and a tablespoon of Dijon mustard. Season with salt and pepper to taste.

Shape the mixture into sausages and roll them in panko breadcrumbs until evenly coated.

Heat vegetable oil in a frying pan over medium heat and brown the sausages on all sides. Transfer them to the prepared baking sheet and bake in the oven for about 10 minutes or until cooked through.

For the potato salad, boil cubed potatoes in salted water until tender, about 15 minutes. In the last 5 minutes of boiling, add the green beans to the same pot. Drain and set aside to cool slightly.

In a separate bowl, whisk together mayonnaise, yogurt, a splash of red grape vinegar, and finely chopped dill. Season with salt and pepper to taste.

In a large mixing bowl, combine the warm potatoes and green beans with the dressing. Toss gently to coat everything evenly.

Serve the vegetable sausages alongside the warm potato salad. Garnish with additional chopped dill if desired.