Cassava & Manchego Cheese Croquetas with Rocoto (Peruvian Hot Pepper) Sauce

For the Rocoto sauce (you will need a food processor or blender):

1. 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.
2. Pour the olive and vegetable oil into a measuring jug.
3. 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.
4. 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).
5. Add the rocoto and fold in the sauce. Taste the sauce and check the seasoning.

For the croquetas:

1. Boil the cassava and the potatoes in different pots. Once boiled, peel the potatoes and take off the woody middle part of the cassava.
2. 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.
3. Roll the croquettes. Whisk the eggs to make an egg wash.
4. Pass the croquettes through the egg wash.
5. On a flat tray, spread the breadcrumbs out and gently roll the croquettes through it. Set aside.
6. Pan fry in vegetable oil.
7. Serve and dress with the rocoto sauce.