For the Rocoto sauce (you will need a food processor or blender):
Place the egg yolks, 2 tsp of the lemon juice and a pinch of salt in the bowl of a food processor or blender. Process until the mixture just begins to thicken.
Pour the olive and vegetable oil into a measuring jug.
With the motor running slowly, gradually add oil to the egg yolks mixture in a thin steady stream, occasionally stopping to scrape down the side of the bowl or blender with a spatula, until the mixture is thick, creamy and pale.
You need to add the oil slowly, but not too slowly as the mixture could thicken too quickly (if this happens, add a bit of hot water - about 2 tsp - to thin down the sauce before adding the remaining oil).
Add the rocoto and fold in the sauce. Taste the sauce and check the seasoning.
For the croquetas:
Boil the cassava and the potatoes in different pots. Once boiled, peel the potatoes and take off the woody middle part of the cassava.
Add the Manchego cheese and the 2 egg yolks to the mix. Mash all the ingredients together until you achieve a uniform paste with no lumps.
Roll the croquettes. Whisk the eggs to make an egg wash.
Pass the croquettes through the egg wash.
On a flat tray, spread the breadcrumbs out and gently roll the croquettes through it. Set aside.