Mix onion, chili, ginger, pepper and salt.
Squeeze the mixture well to make sure the tastes of the different ingredients blend together.
Add the tuna and mix, squeezing gently, before adding the potatoes.
The mixture should now be a thick paste-like mixture.
Mould into small balls, dip in egg and coat with breadcrumbs.
Now deep fry them over medium heat. Ensure that the oil is hot enough for frying the cutlets by dropping a little piece into the oil.
If the piece starts sputtering then the temperature is good.
If cutlets are put in the oil before it is hot enough, they are likely to dissolve and settle at the bottom of the frying pan.
Serving Size 8 - 10 people