Combine potatoes with tuna, onion, ginger, garlic and chiles. Mix well.
Add curry powder, cilantro, lemon juice and salt. Mix well.
Form mixture into 16 walnut sized balls.
Refrigerate for 30 minutes.
Heat oil in a wok or deep pot.
In a shallow bowl, beat eggs.
Pour bread crumbs in a separate shallow bowl.
Dip tuna balls into the eggs and coat well on all sides.
Roll in the bread crumbs so the balls are well coated.
Place in the hot oil and fry until golden brown.
Drain on paper towels.
Serve with ketchup, chili paste and/or mayonnaise