If the potato is uncooked, then place it in a large pan and let it boil/cook for about 30 minutes. When it is cooked through, remove it from the pan, place it in a large bowl, and roughly mash it up with a fork. You can leave the skin or remove it if you prefer.

Drain the canned tuna well and add it to the potato.

Peel and chop the onion and garlic, and chop up the jalapeno.

Add the garlic, jalapeno, onion, cumin, paprika, salt, pepper, and 1/2 teaspoon Tabasco Green Jalapeno sauce to the tuna and potato mix and combine well.

Form this mixture into balls and flatten slightly and set aside.

In another bowl, mix 1 teaspoon Tabasco Green Jalapeno sauce and the egg together in a bowl.

Then, place the breadcrumbs in another bowl or plate.

Dip the tuna potato balls into the egg mix and then into breadcrumbs. Repeat until all the tuna and potato balls are coated with breadcrumbs.

Place the oil in a large deep fan (for frying) and place on stove to heat up

When oil is heated, drop cutlets into it (about 3 or 4 at a time) and fry till golden.

Serve warm with your favorite dipping sauce.