In a medium-sized bowl, combine the fish and the potatoes and mash together until fairly smooth.
Mix in the egg, the garlic and the parsley.
Using your hands, roll the mixture into plum-sized balls and then roll them in the breadcrumbs.
In a deep fryer or a large pot, heat the oil to 350°F (175°C).
Carefully place the fish balls in the oil and fry for 3-5 minutes until golden.
Drain off the excess oil using kitchen towel.
Serve hot with sweet chili sauce.