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Chop the sage and rosemary very finely.
Mix them together with the breadcrumbs and parmesan into a bowl and add the allspice, parsley, egg and milk.
Start adding the stock bit by bit, whilst mixing, until you get quite a wet mixture, but that still holds together when moulded.
Leave it to rest for 10-15 minutes so that the bread soaks up the stock and the mixture firms up a bit more.
Dust your hands well with flour and get 1 tbsp of mixture, rolling it into a ball and then flattening with the palm of your hands into a 1 ½ cm thick patty. Repeat until you finish the mixture.
Lightly oil a wide non-stick pan, and then add the patties. Leave to cook on a very low hear with the lid on until nice and golden (not brown) and then flip over. It will take about 5-10 minutes per side.
Serve warm or heat up before serving if you are making them in advance! They are great on their own served with some veg on the side or can soak up the gravy of a roast or juices of a stew.