Thick Béchamel Sauce:
Melt butter in medium saucepan over low heat. Blend in flour stirring frequently with a wooden spoon. Gradually stir in milk and whisk vigorously to mix it in smoothly.

Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and simmer gently for 15 minutes. Season with salt and white pepper.

Separate egg. In a large bowl, mix shrimp, grated Canadian Gouda cheese and egg yolk. Blend in the béchamel sauce. Add herbs and cool in refrigerator.

Once the shrimp mixture has cooled, shape into oblong patties. Coat patties with flour, dip in egg white and coat with breadcrumbs.

In a large frying pan, heat oil (do not allow to smoke). Brown patties 2 to 3 minutes on each side. Drain on absorbent paper before serving.