Poseidon's pita pockets

For the hake balls:

• 500g hake (or any other firm fish) 
• 1 tbsp cornflour (Maizena)
• 1 tsp grated lemon rind 
• ½ onion, finely chopped 
• salt and pepper to taste 
• oil for frying (like sunflower or canola oil)

To assemble: 

• 4 wholewheat pita breads 
• 1 cup guacamole (made from mashing two avos with two tablespoons of lemon juice and a little salt and pepper)
• 1 cup cherry tomato salsa (made from ½ cup cherry tomatoes, quartered and ½ red onion, finely chopped)
• Lettuce leaves

Method: 

1. Start making the hake balls by placing all the ingredients (except oil) in a food processor and pulsing until combined. 
2. Preheat the oven to 180°C. Roll tablespoonfuls of the fish mixture into balls. 
3. Heat the oil in a non-stick frying pan over medium heat. Fry the fish balls for about five minutes or until golden all around. 
4. Transfer to a baking sheet and bake in the oven for 10 minutes to cook through. Set aside to cool slightly. 
5. To assemble the pitas: cut the pita breads in half and open the pockets. Spread a little guacamole inside each pita pocket, then fill up with lettuce leaves, salsa and fish balls. Wrap up in the cling wrap or pack into a sandwich bag and pack into your lunch tin.