Carefully clean the anchovies removing the head, offal, and central bone to have a nice clean anchovy fillet. After you have cleaned all fish, chop them and put them into a deep bowl. Chop all the herbs (scallion, dill, parsley, mint) and put them into the bowl with the anchovy. Add the rest of the spices, flour and egg. Knead until it becomes a uniform mixture. Form small rissoles. Since the mixture will probably be sticky, rub some flour into your hands and continue kneading. This way the mixture will be drier, and you can give it more easily a shape. Fry over medium-high heat until they get a nice golden color. Remove them from the frying pan and place them on some kitchen paper to absorb the excess olive oil.