In a large bowl, mash the boiled potatoes together with the chopped onion until well combined.

Add minced ginger, garlic and continue mashing.

Mix in the drained tuna, lime zest, and lime juice. Stir well.

Season with turmeric, cumin, black pepper, and salt. Add the chopped coriander and mix.

Crack in one egg and add the breadcrumbs. Mix thoroughly until the mixture holds together.

In a separate small bowl, mix the grated cheddar and mozzarella.

Add chili flakes and a pinch of salt. Set aside.

Take about a tablespoon of the tuna mixture and flatten it slightly into a small disc.

Place a generous amount of the cheese mixture in the center.

Carefully bring the sides together and roll it into a ball, ensuring the cheese is fully enclosed.

Repeat with the remaining mixture.

Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Roll each tuna ball in flour, then dip it into the beaten egg, and finally coat it with panko breadcrumbs.

Repeat for all the balls.

Heat oil in a deep pan over medium heat.

Once the oil is hot (around 350°F or 175°C), carefully drop in the tuna balls.

Fry until golden brown and crispy, about 3-4 minutes per batch.

Remove with a slotted spoon and drain on paper towels.