For the chive sauce:
¼ cup sour cream
½ teaspoon finely chopped chives
½ teaspoon fresh lemon juice
salt and pepper to taste
chopped parsley to sprinkle as garnish
For the croquettes:
5 lbs. yuca (also called cassava or manioc)
1 cup grated Parmesan
1 tablespoon salt
1 tablespoon black pepper
For the breading:
2 cups flour
2 cups bread crumbs
2 cups beaten egg
1. Mix together the ingredients for the sauce until you achieve the consistency of cream. Chill in the refrigerator.
2. Cut the yuca in 2-inch thick pieces. Remove the hard fibers in its center and boil the cassavea until tender.
3. Mash the yuca, and then stir in the cheese, salt and pepper. Shape the mashed cassava into croquettes, about 2 ounces each. Dredge the croquettes in flour, dip them in beaten egg and then coat them in bread crumbs.
4. Fry the croquettes in hot oil (350º F) until golden brown. Remove from the oil, and sprinkle with salt to taste.
5. To serve an appetizer-sized portion, cut 2 croquettes on the diagonal and 1 straight in half. Stand the pieces up on the plate, and add a spoonful of sauce in the center of the croquettes.