+Place the washed leaves into a large bowl (it is fine if there are stems as well) and pour boiling water on them.
+Leave for 2-3 minutes until the leaves are slightly softened, strain and squeeze all the remaining liquid.
+Pour some olive oil into a pan and heat over medium-high flame.
+Fry the chopped onions together with garlic and sage leaves or thyme until the vegetables are softened and slightly golden.
+Stir occasionally.
+Chop the leaves and stems if any and transfer to the pan with the onions.
+Stir and remove from the fire.
+Transfer the contents of the pan to the bowl and add the remaining ingredients.
+Blend the mixture until homogeneous and transfer to the refrigerator for 30 minutes, for it to stabilize and absorb flavors.
+Preheat the oven to 180 degrees.
+Form the cooled mixture, make thick patties, squeeze between the palms of your hand (to get rid of the excess fluid, this is important) and tighten the patties.
+Place on a lined greased baking sheet.
+Brush the patties with a little olive oil and bake for about 20 minutes, until the patties are firm and brown.
+Remove the patties from the oven and allow to stand at room temperature for 10 minutes.