Scrape the skins of the squash, wash and then grate them. Grate the onions and cheese separately.

Brown the onions for 2 minutes in a soup spoon of butter. Add the grated squash and brown on a high heat for 2 minutes. Then pour the contents of the pan into a bowl, add all the other ingredients except the oil and mix well.

Heat the oil in a frying pan. Spoon walnut sized portions of the above mixture into the oil. Space them well apart from each other to prevent sticking, and let them turn golden brown on each side. Serve at once.