Curried Rutabaga-Zucchini Cakes

Peel and finely grate the rutabaga. Rinse and grate the zucchini. Combine the grated rutabaga, zucchini, eggs and flour in a large bowl and mix well. Season with salt, pepper and curry powder. Heat a bit of vegetable oil in a large pan over medium heat and spoon about 2 tablespoons of the zucchini mixture in. Cook for about 4 minutes on each side, until golden brown. Remove from the pan, cover with aluminum foil to keep warm and continue with the remaining zucchini mixture. Transfer the rutabaga-zucchini cakes to a serving platter, top with the thinly sliced ham and garnish with fresh parsley.