Don’t over-blend the fishcakes; a bit of texture makes them feel more like proper fishcakes rather than a paste. Gnocchi works as your carb + binder, saves boiling potatoes and adds softness. Wet hands when shaping stops sticking and keeps them neat. Let the veg catch a bit of colour before blending, that’s where the depth comes from. If the sauce tastes flat, add a squeeze of lemon or splash of vinegar at the end. Shortcut swaps: no gnocchi → use cooked potatoes or breadcrumbs; no chickpeas → use butter beans or leave out; no yogurt in sauce → just olive oil and a splash of water. Fishcakes in wraps with salad and sauce; crumbled over a grain bowl the next day; cold in lunchboxes, they hold up well. Sauce works as a pasta sauce or dip.