• Drain the Tuna and set aside. If using fresh flaked fish set aside about 2 C, packed.
• Heat 1 to 2 tablespoons of oil in a thick bottomed pan. When hot add the finely chopped onions. Sauté till the onions are soft. Add the grated ginger and garlic along with finely chopped de-seeded chilies. Cook till the pieces begin to turn lightly brown on the edges. Lower the heat and add the dry spices.
• Add the fish to the mix and stir well. Taste and adjust salt if needed. Turn off the heat.
• Add half of the boiled potatoes or fresh bread crumbs to the fish mixture and knead using your hands or pulse everything together in a food processor a few times. Add enough of the remaining potato or breadcrumbs to make a smooth dough.
• Pinch off lime size pieces and roll into balls, press into patties, or shapes of your choice.
• Break an egg into a bowl, add 2 tbsp of water and beat well.
• Take 1 C breadcrumbs on a plate and add a pinch of salt and fennel powder to it. Mix well.
• Roll the shaped cutlets on the bread crumb mixture. Shake off the excess and set aside.
• Dip the bread crumb rolled cutlets into the egg wash and roll over the bread crumbs again. Gently rub off excess bread crumbs so there are no loose bits. Heat enough oil in a thick bottomed pan to deep fry the patties. When the oil is almost at its smoking point place a few of the cutlets and fry till both sides are lightly browned. Remove from the oil and drain on paper towels.

For Onion Salad

• Slice the onion thin. Pour a splash of vinegar or lemon juice over the onions and give it a stir. Cut the tomato lengthwise and scoop out the insides. Slice it into thin strips. If using green chilies (Jalapenos are my favorite), remove the seeds and ribs and slice into thin strips. Squeeze the vinegar out of the onions and mix with tomatoes and green chilies. Sprinkle a pinch of salt on top and serve with the cutlets.