5 oz cooked rutabaga, chopped
9 oz cooked cabbage, chopped
9 oz cooked brussels sprouts, chopped
1 cooked leek, chopped
9 0z cooked turnip, quartered
celery salt, to taste
dash of worcestershire sauce, to taste
sea salt & pepper
olive oil, for frying
plain flour, to dust

1. Combine the cooked rutabaga, cabbage, brussels sprouts, leek, and turnips in a bowl and mix well. Flavor with celery salt, worcestershire sauce and seasoning to taste.

2. Heat a little oil in a non-stick frying pan until almost smoking and fry the mixture a little at a time, turning until it begins to color. Then return to the bowl and leave to cool. Adjust the seasoning, mold the cooled mixture into even-sized cakes and refrigerate.

3. When ready to serve, lightly flour the cakes and fry a little oil for about 3-4 minutes on each side until golden brown. Drain on kitchen paper and serve piping hot.