Vegetable Cakes With Tomato Basil Cream

• 1 large ripe tomatoes, halved, seeded, and chopped (1 cup)
• 12 cup nonfat sour cream
• 2 tablespoons chopped fresh basil
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 4 large eggs
• 8 ounces zucchini, shredded fine (2 cups)
• 8 ounces summer squash, shredded fine (2 cups)
• 1 medium carrot, shredded fine (1/2 cup)
• 13 cup dry plain breadcrumbs
• 13 cup packed basil, chopped fine
• 13 cup grated parmesan cheese
• 1 small onion, grated (1/4 cup)
• 14 teaspoon salt
• 14 teaspoon ground black pepper

1. Make the cream: In a medium-size bowl, mix the tomato, sour cream, basil, salt, and pepper until blended.
2. Cover and refrigerate until ready to serve.
3. Heat the oven to 200F.
4. Make the cakes: In a large bowl, beat the eggs with a fork.
5. Stir in the remaining ingredients until well blended (you should have 3 cups).
6. Coat a large nonstick skillet with vegetable oil cooking spray and place over medium-low heat.
7. Pour 1/4 cup of the vegetable mixture into the skillet, spreading to a 3 1/2 inch wide cake.
8. Add 2 more cakes to the skillet.
9. Cook the cakes for 2 1/2 to 3 minutes on each side.
10. Remove the cakes to a baking sheet and keep warm in the oven while preparing the remaining cakes.
11. Put three cakes on each serving plate and spoon 1/4 cup tomato basil cream on the side.
12. Serve right away.
13. Enjoy!

tomatoes, nonfat sour cream, fresh basil, salt, ground black pepper, eggs, zucchini, summer, carrot, breadcrumbs, basil, parmesan cheese, onion, salt, ground black pepper

Taken from www.food.com/recipe/vegetable-cakes-with-tomato-basil-cream-49818 (may not work)