Ingredients

• 1 cup of boiled fish meat (any fish will do)
• 70 grams of grated cheese (preferable mild and sweet in taste)
• 1 egg, separated in yolk and white
• Hard tack for coating
• 1/2 cup of bechamel sauce (see relative recipe for instructions)
• One Lemon
• 1 spoon fileny chopped parsley
• Salt, Pepper

Instructions

• Chop the fish meat finely and put them in a bowl.
• Beat the egg yolk. Mix with fish meat.
• Add the grated cheese and the cup of bechamel sauce.
• Finally add the chopped parsley and season with pepper and salt.
• Mix well so that all ingredients are well unified.
• Shape into thick cigars (cylinders).
• Set aside for 10 minutes and prepare the coating.
• Take the egg white and slightly beat with two spoons of water.
• Heat olive oil in a sauce pan.
• Dip each croquette into the egg white then coat it with hard tack and put in the saucepan.
• Fry all croquettes on all sides and place in a platter, having absorbing kitchen paper on its surface to absorb excess oil.
• Let cool for a while and serve. Sprinkle some lemon on top.