1. Use a deep mixing bowl to mix in the ingredients. Starting by adding the thinly sliced onions, minced ginger, chopped or thinly sliced green chilli, thinly cut curry leaves, black pepper powder, and salt. Mix them all well together.
   

2. Add in the drained tuna fish and the already boiled and peeled potatoes -cut into big cubes- into the bowl with the rest of the ingredients. Add half the lime juice. If you prefer a little spice you may add a pinch of chili powder or some chili flakes for an extra heat.

3. Next, carefully combine everything together. Try not to mash the fish, It should be broken into pieces. The same goes for the potatoes too, it should be broken into small pieces. If a few get mashed in the process no worries. It will help to hold the ingredients together.

4. Once it is done mixing, taste test to see if you needed more salt or any spice. Add more black pepper powder if needed.

Shaping The Cutlets

1. Take a small portion of the mixture and shape it into a timbit-size ball. You may also shape it into flat round like the crab cake.

   

2. Once you have all of them made into the desired shapes, prepare and have the bread crumbs in one bowl and the beaten egg in another.
   

3. Dip each cutlet into the egg first. Coat it well then dip the cutlet into the breadcrumbs. Make sure the crumbs cover the cutlets well all around. Repeat the steps to do the same with the rest of the cutlets and set aside.
   

4. Prepare the deep-fryer. The cutlets can also be pan-fried too but I recommend deep-frying to gain an even tone on the outer layer.

5. Note - When frying, use few at a time. Don't crowd the fryer. If pan-frying, keep a close eye on the cutlets, they can easily be burnt.
   

6. Once each cutlet is fried into golden brown, place them in a paper towel covered plate so the oil can be soaked onto the paper. Serve while it's still hot.