½ cup malunggay leaves
1 cup squash, thinly sliced
2 onion, medium size
1 cup flour
2 eggs, beaten
salt to taste
Using a buko scraper or any grater (pangkayod) scrape the squash into thin strips and transfer to a bowl. Sliced onions. In another small bowl, beat the eggs. Combine all the vegetables ingredients. Add flour, onion, ground pepper and salt to taste. Pour the beaten eggs and combine well.
Using a large spoon, scoop a portion of mixture. And form it to your desired round shape or like a patty. Transfer to a plate and freeze it for 5 minutes to set.
In a pan, heat the cooking oil over a medium to low heat. Then fry the vegetables patty until golden brown or cook through.
Transfer into serving plate lined with paper towels. Serve with your favorite spiced vinegar.