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1
Bring a large saucepan of salted water to a boil.
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2
Coarsely grate and combine the carrots, rutabaga and onion the quickest route here is a food processor using the coarse grating attachment, picking out any chunky slivers.
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3
Add the grated vegetables to the boiling water and blanch for 2 minutes, then drain in a sieve and press out as much liquid as possible using a potato masher.
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4
Transfer the grated vegetables to a large bowl and leave to cool to room temperature.
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5
You can prepare it to this point an hour or two in advance, in which case cover and set aside.
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6
Whisk the eggs with the mustard, mix this into the vegetables and season the mixture.
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7
Fold in the ham if wished.
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8
Heat a tablespoon of oil in a large, non-stick frying pan over medium heat, and drop heaping tablespoons of the mixture into the pan, gently but firmly pressing each mound down with a spatula to form a patty about 1/2 inch thick with ragged edges.
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9
You will probably be able to fit about 3 in the pan at a time.
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10
Cook for 2-3 minutes until the underside is golden and crispy, then carefully turn, using a spatula because they are quite delicate, and cook for a couple of minutes longer.
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11
Cook the remainder in the same fashion, adding more oil to the pan with each batch or as necessary.
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12
You should get 8-9 in all they can be kept warm in a very low oven if wished.
