Cooking Instructions
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Step 1
Grate the
Carrots (2)
and
Squash (2)
. Dice the
Bell Pepper (1)
, and chop the
Fresh Basil (5 g)
and
Chinese Chives (10 g)
.
Step 2
Combine the
Sour Cream (180 g)
, basil and garlic chives. Store in fridge until ready to serve.
Step 3
Shred squash and carrot into a colander and toss with
Salt (2 g)
. Let stand for 20 minutes.
Step 4
Take handfuls at a time and squeeze all the liquid out using paper towels.
Step 5
Transfer to a large bowl and combine with
All-Purpose Flour (30 g)
,
Granulated Sugar (6 g)
,
Ground Black Pepper (3 g)
, and sweet pepper.
Step 6
Using a mixer, beat the
Eggs (2)
with
Salt (8 g)
until they form stiff peaks. Fold into veggies.
Step 7
In a heated skillet with
Olive Oil (as needed)
spoon a quarter cup of the mixture into the pan and flatten with a spoon. Cook until golden brown.
Step 8
Place on a paper towel covered plate to remove excess oil.
Step 9
Sprinkle a bit of
Salt (to taste)
,
Ground Black Pepper (to taste)
, and a dollop of cream sauce. Enjoy!
