Can be served as a appetizer or main course
Clean and rinse the beans. Soak them over nite in cold water, cook the beans in the same water you soaked them in until soft. Let them drain for about two hours, they need to be very dry. Don't worry if they look strange after two hours! Save the cooking liquid a soup or a sauce.
Put the beans through a meat grinder or in a food processor, don't puree them too much, they should not be pasty, only roughly chopped.
Place the smashed/ground beans in a mixing bowl and add all the ingredients, mix it to a firm paste and form it into whatever size bowls you like. Put each ball between two sheets of waxed paper and press them into rounds of ca. 1/8 inch thick with the palm of your hand. Set aside.
Blanch the shrimp in salt water, cool and cut into 1/4 inch pieces.
Mix all ingredients in a mixing bowl and set aside for 1 hour.
Heat the duck fat or olive oil in a non-stick saute pan. when the fat starts to smoke, place the cake in the pan and cook for 3-4 min. on each side until brown, place them in a 150 C: preheated oven for 8 min.
Put the cakes on a warm plate and spoon salsa on the center of each cake, place a teaspoon of sour cream on top and garnish with a sprig of cilantro.
by Chef Ulrich Koepf