Instructions:

ALLERGENS: Ingredients: fish, milk, mustard Koftas 750g fillets of firm white fish, skinless and boneless 30g dill 20g mint 10g tarragon, 15g ginger 1 lemon 3 small garlic cloves 1 tsp ground cumin ½ tsp ground turmeric 2 eggs 30g breadcrumbs 3mild, long chillies 1 iceberg 20g dill fresh Beet relish 300g cooked beetroot 50g soured cream ¼ tsp ground cumin 1 tbsp white wine vinegar ¾ tsp caster sugar 25g horseradish jar 2 tbsp olive oil Equipment: Frying pan Mixing bowl Blender Recipe Description: Beet relish Place the beetroot in a colander for half an hour for some of the juice to drain or gently squeeze out some of the liquid with your hands transfer to a bowl and add all the remaining ingredients along with ½ a teaspoon of salt and some black pepper Blitz or chop the beets Mix well, taste to adjust the seasoning and set aside. Preheat the oven to 200ºC. Cut the fish into tiny dice – 1-2mm. Place in a bowl and add the fresh herbs, ginger, lemon zest, garlic, ground spices, eggs, breadcrumbs, 1½ teaspoon of salt and some black pepper. Mix well and then form into round patties making 12 Pan fry, the peppers inside and grill for 15 minutes, turning once, until the skin is nicely charred and blistered Remove from the pan and set aside. Wipe the pan clean and add some oil. Sear the koftas for 4 minutes, turning once, then transfer the pan to the oven for 8 minutes, until the koftas are cooked through. Place 2 koftas on each plate along with 2 peppers. Spoon the beetroot relish alongside and serve at once. Sered the iceberg And serve with dill leaves