4 tbsp flour
5 tbsp vegetable oil
Salt and pepper on taste
1 egg – optional
Wash the squash and potatoes, then peel, and wash once more.
Peel the onion, and grind it, or cut into small cubes.
Grind the potatoes and squash together, mix all of the ingredients but the vegetable oil.
Heat 1 tbsp vegetable oil on a skillet, place the dough onto the skillet with a tablespoon, and cook for about 2-3 minutes per side with medium heating.
Then, cover with a lid, turn heating to low, and cook for 3-4 more minutes.
Serve hot as a main fasting dish, or as a garnish.