Cut the fish into rough chunks and place in a food processor.
Blitz in a few pulses, just until it's broken down into approximately 0.5-1cm pieces – take care not to over-process.
Add cornflour, green onions, ginger fresh basil, coriander, parsley, dill, egg and mix until well combined.
Season with red pepper, black pepper, salt and herb seasoning.
Split the mix into 16 equal portions, and gently flatten a little.
Heat olive oil in a non-stick pan over medium heat.
Fry the fish cakes in batches for about 1-2 minutes each side, until lightly golden.
Delicious full-of-herbs fish Cakes are ready to serve.