In a 12-inch skillet, combine fish, garlic, parsley, and 1 cup of water.

Bring to a boil over high heat.

Reduce heat to low.

Cover the skillet and simmer for 10 minutes, or until the fish flakes easily.

Remove the fish to paper towels to drain excess moisture.

In a large bowl, mash the cooked potato.

Flake the drained fish into the bowl with the mashed potato.

Add crushed garlic, egg whites, grated onion, lemon juice, shredded carrot, and seasoning to the bowl.

Mix all ingredients thoroughly until well combined.

Form the mixture into patties.

Heat salad oil in a skillet over medium heat.

Pan-fry the fish cakes until golden brown and cooked through, about 5 minutes per side.

Serve hot with lemon wedges.