Bring the potatoes to a boil in water. Do not peel them, otherwise they will strongly decompose.
300 g floury potatoes
Bring the vegetable broth to a boil, once hot, pull it from the pot and sprinkle in the cornmeal. Put the lid on, turn down the heat and simmer gently on the lowest setting. Once the polenta has absorbed the water, you're ready to move on. This will take between 5 and 15 minutes, depending on the variety.
300 ml vegetable broth
Peel the potatoes. Mash them finely with a vegetable masher. Add the polenta and salt the mixture.
Fry onion with a little oil in a pan. Add them to the bowl as well.
1 tsp salt
Cut the sage into small strips. Sprinkle it into the mixture. Shape the dough into taler and fry them on both sides in the pan.