Fish cakes in pita are a classic at our house and it is so easy to make your own pita bread. There are four pieces per serving, so if you make this dish as part of the weekly menu it is part of, you will save pita bread for another dinner this week. Otherwise, you can freeze them for another occasion.
Ingredients
- 3 ½ dl plain white flour
- ¼ pack dry yeast
- ¼ tsp salt
- 1 ½ dl lukewarm water
- ¼ x cucumber
- ¼ x red onion
- ½ x avocado
- 3 x fish cakes
- 2 tbsp sour cream
- ½ tsp sriracha
- ¼ x lemon
- ¼ x chinese cabbage
Method
- Start but making the pita bread. Mix together flour, dry yeast, lukewarm water and salt to a bowl, and knead the dough for about 10 minutes.
- Let the dough rise for about 20 minutes.
- Preheat the oven to 250 degrees. Shape the dough into approximately equal parts, and roll each part into round, flat pita bread. Place on a baking tray lined with baking paper and bake in the middle of the oven for about 5-6 minutes.
- Slice the cucumber, red onion, avocado and Chinese cabbage and place on a plate.
- Fry the fish cakes, and make a tasteful dressing of sour cream, sriracha and lemon juice.
- Serve the pita bread with veggies, fish cakes and dressing.
