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Heat 1 tablespoon of the oil in a sauté pan over medium heat. Add the onions and sauté until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant. Set aside to cool.
Beat 2 of the eggs in a large bowl. Add the dill, parsley, cumin, cardamom, caraway, turmeric, cayenne, paprika, salt, lime zest and juice, cooled onions, and 1 cup of the panko. Add the cod and mayo and gently combine. Form the mixture into 6–8 equal patties, place on a plate, and refrigerate for at least 20 minutes.
Prepare three bowls for breading: one with the flour; one with the remaining 1 egg, beaten; and one with the remaining 2 cups panko. Coat each patty first with flour, then egg, and finally panko.
Heat ¼ cup of the oil in a large skillet over medium heat until a bread crumb dropped in the pan sizzles. Add half of the fish patties and fry until golden, about 5 minutes on each side, then transfer to a plate. Repeat with the remaining ¼ cup oil and remaining patties. Serve over rice, with amba dipping sauce and Israeli salad.
Amba Sauce: In a small bowl, combine the tahini, mayo, and amba and mix well. Stir in the chopped pickles, if desired.
Israeli Salad: Combine the cucumbers, tomatoes, onion, and parsley in a large bowl. Drizzle with the lemon juice and oil and season with the sumac, salt, and pepper.