Wash the broccoli head and divide it into medium-sized florets.

Wash the potatoes then place them in a large pot. Add water to cover them completely and a tablespoon of salt, cover with a lid and bring to a boil.

Boil for 15 minutes then add the broccoli florets and simmer 15 minutes more, until the potatoes and broccoli are tender.

Drain the vegetables and pour them into a bowl. Reduce them in a coarse puree with a potato masher then allow to cool at room temperature.

Chop finely sage and rosemary leaves and add them to broccoli-potato mash; also add the nutritional yeast flakes, grated nutmeg, salt and pepper to taste and mix well.

Grease an ovenproof non-stick pan with a little olive oil, form small flattened potato and broccoli patties and lay them into the pan.

Bake in preheated oven at 360°F for 15 minutes, turning halfway so both sides get nicely golden. Serve hot or warm.