Heat oil in a small pan, add onion and cook for 2 minutes. Add cumin and cook another minute, stirring well.
Place drained Edgell Chick Peas, egg and onion mixture into a food processor and process until chopped. Place in a bowl and stir in drained John West Tuna, parsley and lemon rind. Season to taste.
Using wet hands, shape 1 tablespoonful of mixture into a small oval ball, repeat to make 20. Roll in fresh breadcrumbs. Chill for half hour.
Heat oil in saucepan or deep fryer to 180ºC. Cook kofta for 2-3 minutes or until golden brown. Drain on absorbent paper.
Serve with combined yoghurt and mint.