Summer Squash Pancakes w/ Basil Chive Cream Sauce

Grate the Carrots (2) and Squash (2) . Dice the Bell Pepper (1) , and chop the Fresh Basil (4 Tbsp) and Chinese Chives (2 Tbsp) .

Combine the Sour Cream (3/4 cup) , basil and garlic chives. Store in fridge until ready to serve.

Shred squash and carrot into a colander and toss with Salt (1/4 tsp) . Let stand for 20 minutes.

Transfer to a large bowl and combine with All-Purpose Flour (4 Tbsp) , Granulated Sugar (1 tsp) , Ground Black Pepper (1 tsp) , and sweet pepper.

Using a mixer, beat the Eggland's Best Classic Eggs (2) with Salt (1 tsp) until they form stiff peaks. Fold into veggies.

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.

Sprinkle a bit of Salt (to taste) , Ground Black Pepper (to taste) , and a dollop of cream sauce. Enjoy!