Cook potatoes. Peeled and grated. Carrots and onions are grated and mixed with washed peas and corn. Green onions cut into small pieces. The products are mixed in a bowl and seasoned with ground black pepper and savory. Formed into balls the size of tennis balls. Each vegetable ball dip in bread crumbs and pressed between the palms. Arranged in a tray, wrap with thin foil and put in 30 minutes in the freezer. After 30 minutes, meatballs are removed from the freezer. Each meatball dip in bread crumbs, then in beaten egg and fry until golden on both sides in the heated sunflower oil. Meatballs are served with lettuce leaves and pickle of your choice. shaped meatballs can be stored up to 24 hours in the refrigerator.