1. Cut the fish coarsely and place in a food processor with spring onions, herbs(finely chopped), juice, chilli, ginger, garlic and salt.
2. Process items to combine. Add egg and lightly process. Using clean hands, shape tablespoonfuls into patties.
3. Place patties on a tray and refrigerate for 30 minutes to allow flavours to infuse.
4. Shallow-fry or deep-fry fish cakes in peanut oil until browned and cooked through. Drain on a paper towel.
5. Serve with cucumber relish or sweet chilli dipping sauce.

To prepare Cucumber Relish :

1. Boil sugar and vinegar together.
2. Remove from heat. Cool. Mix with cucumber.
3. Chill in the refrigerator before serving.