Grate the Carrot (2) and Squash (2). Dice the Bell Pepper (1), and chop the Fresh Basil (1/4 cup) and Fresh Garlic Chives (2 tablespoon).
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 teaspoon). Let stand for 20 minutes.
Take handfuls at a time and squeeze all the liquid out using paper towels.
Transfer to a large bowl and combine with All-Purpose Flour (1/4 cup), Granulated Sugar (1 1/2 teaspoon), Ground Black Pepper (1 1/2 teaspoon), and sweet pepper.
Using a mixer, beat the Egg (2) with Salt (1 1/4 teaspoon) until they form stiff peaks. Fold into veggies.
In a heated skillet with Olive Oil (to taste), spoon a quarter cup of the mixture into the pan and flatten with a spoon. Cook until golden brown.
Place on a paper towel covered plate to remove excess oil.
Sprinkle a bit of Salt and Pepper (to taste) and a dollop of cream sauce. Enjoy!