Turkey cutlets with beans

500 g minced turkey

200 g beans

2-3 cloves garlic

1 the white part of the leeks

1 orange

1 bay leaves

5 tablespoons olive oil

3 tsp balsamic vinegar

1 tsp butter

1 tsp Provencal herbs

1 tsp black pepper, peas

1 tsp salt

1/4 tsp nutmeg

Pour the beans in cold water for 4 hours or more time to leave.

Rub on a grater (small) orange zest.

Grind pepper and salt in a mortar.

Peel the garlic, crush it (use the flat side of a knife).

Stir minced with Provencal herbs, half mixture of pepper and salt, nutmeg, 2 tablespoons oivkovogo oil, orange zest 2 tsp balsamic vinegar, garlic, bay leaf, cover with foil and leave for an hour or overnight in the refrigerator.

Remove from the minced garlic and a bay leaf, stir, molded patties.

Heat a frying pan with 2 tablespoons olive oil until browned on both sides fry patties, then top with beans (drain the water) and sprinkle with remaining mixture of pepper and salt.

Cut leek rings.

In a saucepan put butter and the remaining olive oil, put leeks, garlic (which was minced), pour 1 tsp vinegar, 300ml water, bring everything to a boil, then pour the sauce cooked meatballs with beans.

Next turkey cutlets with beans put in a preheated 180 degree oven and bake for half an hour.