Peas wash and boil in salted and seasoned with cumin water until tender, in accordance with the instructions on the package. I used peas Idaho company Mistral, which does not require soaking. If you use regular green peas must be soaked for 7-8 hours.

Onions and garlic peel and finely chop.

Peel the carrot and grate on a fine grater.

Preheat a frying pan vegetable oil, add the onion and garlic, fry on medium heat until transparent bow. Add the mushrooms. I had frozen sliced mushrooms. When the mushrooms let the water (about 2 minutes), add carrots and spices (salt, chili pepper, paprika, nutmeg). Simmer over low heat until the liquid is evaporated. If You are using fresh mushrooms, add to a little stewing water.

Mix the peas with the vegetables, bring to a homogeneous condition by using blender. Add the egg and semolina, mix thoroughly and let stand for 15 minutes. Wet hands to form cookies, put on the laid parchment/ silicone Mat baking sheet. Sprinkle with sesame seeds and lightly press it into the dough.

Bake in a preheated at 180 degrees oven for 25-30 minutes.