The important thing is to remove as much moisture as you can before cooking.
- 2 large potatoes, (baking sized)
- An equivalent amount of squash flesh after peeling and de-seeding
- 1 medium onion, peeled and thinly sliced
- 2 tablespoons of plain flour
- Salt and freshly ground pepper
- Olive oil for greasing
- Grate the potatoes and squashes, ideally in a food processor.
- Soak the grated vegetables in cold water and rinse well to remove excess starch.
- Preheat the oven to 200° C (400° F - gas 6)
- Bring a large pan of water to the boil and add the grated vegetables.
- Wait until they return to the boil and then boil for 3 minutes, no longer.
- Drain and rinse through with cold water to prevent further cooking.
- Squeeze as much water as you can from the blanched grated vegetables and leave to drain for 30 minutes, turning now and then.
- Add the grated vegetables to a large bowl, mix in the sliced onions and season with salt and pepper.
- Sprinkle the flour and mix well, add a little more flour if too wet.
- Form into flat patties. The flatter they are, the crunchier they become. Too deep and they are more like a crispy-edged boiled potatoes.
- Grease a baking tray and roast for 1 hour.
These could also be shallow fried.
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