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2 tbsp cooking oil

4 cups grated butternut squash

125g pork mince (omit for vegan option)

4 cloves garlic, minced

2 banana shallots, minced

1 tbsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)

1 cup flour

2 eggs, lightly beaten

1/2 teaspoon salt

1.2 teaspoon ground black pepper

Peel and grate the butternut squash. Set aside.
Heat a pan with the oil over medium-high heat.
Add the garlic and shallots and saute until fragrant. Add the minced pork, if using and cook until no longer pink. Transfer in a bowl and let it cool.
While waiting for the pork to cool, squeeze out any excess water from the butternut squash and place it in a sieve, and let any excess water drip for about 10-15 minutes.
In a bowl, combine the butternut squash and minced pork mixture. Add the garlic chilli paste and salt and pepper to taste. Test the seasoning by frying a small portion in a small frying pan. Adjust accordingly.
In another bowl, prepare the batter by mixing the flour, eggs, salt, and pepper. This will be relatively thick.
Add the pork mixture into the batter.
Heat oil in a frying pan and scoop about 2 tablespoons of the batter. Use a ring, if needed and place the mixture in the middle. Flatten and fry until golden brown. Do the same to the other side. Repeat until all the mixture is cooked.