Step 1

In a medium pot, cover potatoes with 3 inches of heavily salted, cold water. Bring to a boil and cook until knife tender, 10-12 minutes. Drain.

Step 2

Add potatoes to a large bowl. Mash with a fork or masher. Add tuna, ¼ cup of the breadcrumbs, shallot, dill and black pepper, and mix until combined. Scoop ¼ cup of tuna mixture and shape into ¾-inch thick discs.

Step 3

Toss the tuna cakes in the remaining breadcrumbs.

Step 4

Line a baking sheet with paper towels. Heat 1/4-inch oil in a large skillet over medium high heat. Add tuna cakes and cook until golden brown, 4-5 minutes per side. Transfer to prepared baking sheet. Top with dill and serve with lemon wedges immediately.