Try this South American-inspired snack by Alejandro Saravia.


  • For the croquetas:

  • Cassava 1 kg

  • Manchego cheese 250 gr

  • Peeled potatoes 250 gr

  • Egg yolks x 2

  • Whole eggs x 4

  • Bread crumbs (Panko) 200 g

  • Salt

  • Ground pepper

  • Vegetable oil 200 ml

  • For the Rocoto sauce:

  • Egg yolks x 2

  • Fresh lemon juice 2-3tsp

  • Pinch of salt

  • Olive oil 100 ml

  • Vegetable oil 100 ml

  • Fresh ground white pepper

  • Rocoto paste 2 tsp


  • 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.

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