Shred the carrots, parsnip and potato into a bowl. Mix in the flour, eggs and salt. In a sauté pan over medium heat, add a thin coating of the oil. Scoop out about two tablespoons of the mixture and place it into the oil and press down to form a flat circle. Cook for 2 to 3 minutes on each side, until golden brown. Place on to a paper towel lined plate to remove extra oil. Serve with sour cream or apple sauce.