500 ml butternut squash, peeled & grated
500 ml potatoes, grated
125 ml red onion, grated
10 ml salt
5 ml sage
2 ml nutmeg
40 ml flour
1 egg, lightly beaten
In a colander set over a sink, combine squash, potatoes and onion. Add salt and toss to blend. Let stand for 15 minutes, pressing the vegetables several times to extract as much liquid as possible.
In a large bowl; mix squash mixture and other ingredients together well. Drop large spoonfuls into pan with hot oil and fry 1 to 3 minutes on each side turning once. Serve with sour cream on the side.
Serves 2