Blanch the shredded cabbage in a large pot of boiling water for 1 minute. Strain through a sieve and once it has cooled, ring it out in a clean tea towel - get as much of the moisture out as you can. You can then place it in a large bowl.

Ring out the moisture from the grated butternut squash using a clean tea towel - there is no need to blanch the butternut squash. Place in the bowl along with the cabbage.

Add in the chopped onion, coconut flour, beaten eggs, chopped parsley and olive oil and season with salt and pepper.

Heat 2 tbsp of the coconut oil in a large pan and use about 1/2 the rosti to make 6 mounds in the frying pan and flatten firmly with a spatula to make fritters. Cook each fritter for 3 to 4 minutes either side on a medium heat until golden on both sides.

Keep warm in a low oven and cook the rest of the rosti mixture.