The first thing to do is to choose the right beans, because it is here is the Foundation of culinary creativity. After reviewing all the shelves in the store and after reading all packages of beans, I chose white beans "Lima" TM "Mistral". It is large and has a very delicate flavor. With this bean you can cook desserts, but not what to make meatballs.

Follow the instructions on the package, soak the beans for 4 hours, and then boil it. Beans turns out a lot.

Take the greens. Any according to your taste. I took the dill and parsley. And when did the stuffing, I decided to add more greenfinches, so it is suitable for beans, shading her taste. By the way, stems from parsley and dill, I never throw out. They are easy to add when cooking vegetable broth, and can be stored in the freezer.

Nuts, wash and peel from the husk (to clear the nuts quickly, place them in boiling water for a few minutes. I took the hazelnut. Good nuts. Grind them together with beans, onions and garlic with a blender, food processor or grinder. Combine the minced vegetables and herbs. Sprinkle with salt and pepper to taste.

Formed patties. Because the meat is very tender, the chicken is convenient to mold the two blades, clamping the meat between them to seal it, otherwise the cutlets when frying will fall apart. Fry on each side until crisp.