Mushrooms are cleaned, washed and cut into small pieces. Stew in 2 tbsp sunflower oil and a little water. Sorrel cleaned, washed and boiled in lightly salted water. Drain and cut into small pieces. Mix mushrooms and sorrel, add chopped parsley and mint mixture is seasoned with salt and pepper and add 1 tbsp flour. It is well kneaded and formed small buns, which are rolled in flour and fry in highly preheated oil.