5. Dust each cake with a little flour, coat in beaten egg and then roll in breadcrumbs until completely coated.
6. Chive Sauce: Melt the butter in a small saucepan, continually whisking add the flour and cook for a couple of minutes to produce a roux. Remove the bay leaves from the milk then gradually pour into the hot roux, allowing the mixture to thicken slightly between each addition. Bring to a final simmer after which finely snip the chives directly into the sauce.
7. Heat a little oil in a frying pan then sauté the fishcakes for 3 or 4 minutes on each side until golden and crispy.
Serve immediately or drain on absorbent paper then re-heat in a moderate oven (180 degrees C) for about 12 minutes until piping hot.
If your sauce does go lumpy, simply pass through a sieve before adding the chives.