1 can Maldives tuna
250 g (approx. 1/2 pound) potato (boiled, peeled and mashed)
1 tsp sliced chili (alter to suit taste)
5 tsp lemon juice
1 cup sliced onion
2 cm (approx. 3/4 inch) ginger (crushed)
2 eggs (beaten)
1 tsp ground black pepper
1 tsp salt
fine bread crumbs
oil for frying
Mix onion, chili, ginger, pepper and salt.
Squeeze mixture well to make sure tastes blend together.
Add tuna and mix, squeezing gently, before adding potatoes.
The mixture should be like slightly sticky dough.
Mould into small balls, dip in egg and coat with breadcrumbs.
Deep fry on medium heat.