11.7 oz (250 g) cooked beans
2 oz (70 g) cooked corn
½ red sweet pepper without seeds and stalk
1 large onion
3.5 oz (100 g) shredded cabbage
4 garlic clove
1 cup cooked brown rice
½ sunflower seeds, peeled
1 tsp basil
1 tsp oregano (dushitsa)
1 tbsp vegetable oil for frying
Salt and pepper on your taste
Peel all vegetables, and chop them thinly, separately.
Stir-fry onions and garlics for about 3-4 minutes in a skillet, then add a cabbage, a corn, and a sweet pepper, stir well, and simmer until the vegetables are ready.
Grate sunflower seeds.
Add the sunflower seeds, a half of a corn, and spices into the skillet.
Stir, let to warm, and blend a mix from skillet in a blender thoroughly.
Add a rice and a second half of the corn into the mix, and stir.
Pre-heat an oven to 370 F (180 C).
Cover a baking sheet with a foil.
Shape 1”-diameter balls from the mix, put on the sheet, and bake for about 25-30 minutes, until the balls turn crunchy.