1 Peel the rutabagas, remove any woody parts and cut into thin slices. Cook in plenty of salted water for 10 minutes and drain well.
Place the flour on a plate, beat the egg in a deep dish and crumble the cornflakes coarsely on another plate.
Drizzle the rutabagas with the juice from half a lemon, season with salt and pepper and brush with mustard.
2 Rinse the parsley, set some leaves aside and finely chop the rest.
Shower the parsley over half of the cheese slices and place a ham slice on top. Place a rutabaga slice on each side of the cheese-ham slices so that the mustard side is on the inside.
3 Turn the patties in the flour, dip into the egg and finally coat with the cornflakes. Press well and fry on both sides in some hot butter over low heat for 4 minutes.
Transfer to plates and serve garnished with lemon slices and parsley leaves.