Instead of the breadcrumbs, I soaked 2 slices of rye bread (my preferred choice) in the liquid from the can. You can add more water to cover the slices, and then drain extra. Mash right into the mix - no need to cut or use food processor. Saves you time not dealing with crumb-making, and prevents cakes from being too dry. I will try using oatmeal flakes instead of breadcrumbs next time, as a few reviewers suggested.
Frying on high heat on both sides helps seal the moisture in, and then you can either finish them in the oven, or cover and cook on a slow heat.
I will try adding shredded carrot next time, as one of the reviewers suggested - sounds interesting. This time I added 1tsp of ground mustard instead of Dijon, next time I'll add 2 instead.
The dill sauce is awesome, although I used parsley instead, and no mayo, only plain Greek yogurt.