Bring a pot of water with parsnips to boil. Cook until they are soft and mash with Sour Cream, Garlic Shoots, Onion, Chevre, Oregano. Add Salt & Pepper to taste. Mix flour, garlic powder, onion powder, dried basil & parmesan together. Form golf ball sized balls of parsnip mixture. Dredge in parmesan flour blend. Pat lightly to remove excess flour. Heat enough oil to cover bottom 1/4 of each ball in a sauce pan on medium heat. Fry until golden brown on each side, serve immediately.