Shred the squash, you'll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture.
In a medium mixing bowl mix together the shredded squash, diced onion and egg.
Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
Heat 1 Tbsp vegetable oil and a 1 Tbsp butter in a non-stick skillet.
Using a Tbsp or a medium ice cream scoop to divide the mixture. Sprinkle with panko then, drop the mixture into the pan. Repeat sprinkling top side with panko before turning.
Fry in batches over medium-high, cooking until browned and cooked through. Around 3 minutes on each side.
Add additional oil and butter to the pan as needed between batches. Serve immediately.