Combine potato and lemon juice, tossing to coast. Place potato on a towel and squeeze all liquid from potato. Mix together potato, parsnip, flour, eggs, chives, salt and pepper.
Heat oil in a skillet over medium high heat. Spoon heaping tablespoonfuls of mixture into skillet and press flat. Cook 2-3 minutes on each side until golden browned.
Transfer to a towel-lined plate. Keep warm in oven.