Ingredients

Serves 6

Croquetas
1 kg Cassava
250g manchego cheese
250g peeled potatoes
2 x egg yolks
4 x whole eggs
200g bread crumbs (Panko)
Salt
Ground pepper
200ml vegetable oil


Huancaina Sauce
4 tbsp vegetable oil
3-4 yellow chillies
2 cups feta cheese
4 watercracker biscuits
3/4 cup evaporated milk
1 cup cream cheese (philly)

 

Quinoa Dessert
500g quinoa
2 cans evaporated milk
1 can condensed milk
100g currants
100g dry shredded coconut 100g
1 x cinnamon quill
5 x cloves
Orange skin of 2 segments

Method

Cassava & Manchego Cheese Croquetas with Huancaina Sauce

For the huancaina sauce:
Blend all ingredients together in a food processor. Voila!

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.
Pan fry in vegetable oil.

Serve and dress with the rocoto sauce.

Note: Manchego is a sharp, hard Spanish sheep’s milk cheese. You ould substitute parmesan, romano, or a very sharp, white, English cheddar,


Quinoa Dessert
Bring the quinoa to the boil with the cinnamon quill, cloves and the Orange skin. Once the quinoa is cooked (when the grains have turned from white to transparent), add the evaporated milk and the condensed milk and boil for 3 minutes.
Turn off the flame and add the dry shredded coconut, let it rest and chill, then serve cold.