Poseidon's pita pockets
This wholsome fishy pocket will have your family coming back for more. 

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


  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. 

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