To make the relish, stand the beetroot in a colander for half an hour, to allow some of the juice to drain. Alternatively, use gloves and gently squeeze out some of the liquid with your hands. Transfer to a bowl and add the remaining ingredients and some black pepper to taste. Mix well and set aside.
Preheat the oven to 200°C.
Cut the fish into 1–2 mm dice. Place in a bowl and add the fresh herbs, ginger, lemon rind, garlic, ground spices, eggs, breadcrumbs, salt and some black pepper. Mix well and form into round patties weighing about 55 g each.
Place a heavy ovenproof iron or chargrill pan over high heat. When red–hot, cook the capsicum, turning once, for 15 minutes, or until nicely charred and blistered. Remove from the pan and set aside. Wipe the pan clean and add the oil. Sear fishcakes, turning once, for 4 minutes, then transfer the pan to the oven for 8 minutes, until the fishcakes are cooked through.
Place 3 fishcakes and 2 capsicum on each plate. Spoon the beetroot relish alongside and serve immediately.


  • 4 firm white fish fillets, skinless and boneless (720 g)
  • 30 g dill, chopped
  • 20 g mint leaves, chopped
  • 10 g tarragon, chopped
  • 15 g ginger, peeled and finely grated
  • 1 lemon, rind grated
  • 3 small garlic cloves, crushed
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 2 eggs
  • 30 g breadcrumbs
  • 1½ tsp salt
  • black pepper
  • 8 mild, long green capsicum (peppers) (280 g net)
  • 2 tsp sunflower oil
  • Beetroot relish
  • 300 g cooked beetroot, finely grated
  • 50 g sour cream
  • ¼ tsp ground cumin
  • 3 tsp white wine vinegar
  • ¾ tsp caster sugar
  • 25 g freshly grated horseradish
  • 1½ tbsp olive oil
  • ½ tsp salt
  • black pepper