Preheat the oven to 200 C / 390 F.

Cut broccoli into chunky florets, including stems.

Peel potatoes, place in a pot and cover with water. Bring to a boil and cook until tender. Remove potatoes from boiling water and let cool, now blanch the broccoli in the water for 1-2 minutes until vibrant green.

Drain broccoli well in a colander and let cool. Squeeze out any liquid from the florets with your hands.

Place broccoli in a food processor and pulse until finely chopped but not mushy. Place in a large bowl. Rice potatoes with a potato ricer or roughly mash them with a fork or potato masher, add to the bowl.

Heat olive oil in a pan over medium heat, add onions and all seasoning, stir well. Fry until the onion has softened, add tomato paste and stir-fry for another 2 minutes. Add the mixture to the bowl along with coriander, olives, flour and cornstarch. Mix well, the mixture is going to be pretty sticky but if it’s too wet add some more flour and cornstarch.

Add panko crumbs and sesame seeds to a plate and mix well. 

Form small patties with your hands, and carefully cover them with the crumbs. Place them on a large oven sheet lined with parchment paper. When you’ve placed them on the sheet you can shape them again as they will be very soft.

Spray the top of the patties with olive oil or other cooking oil.

Bake on the middle rack in the oven for 20 minutes. Carefully flip them with a spatule, spray them and return to the oven for 15 minutes or until golden brown.

When you remove them from the oven they will feel pretty soft but let them cool and they will hold their shape. First let cool on the sheet for 5 minutes, then transfer to a plate and let cool for another 5-10 minutes. 

Mix together all ingredients in a small bowl until creamy, add more water if it’s too thick. Serve with the broccoli patties and other condiments.