Preheat the oven to 350 degrees. Bring water to a boil in a large pot, add the broccoli and sweet potatoes and boil for 10-12 minutes or until fork tender. Remove from the pot, drain in a large colander and allow to cool for a few minutes.Transfer all of the ingredients to a large food processor and puree for 1-2 minutes or until the mixture is smooth and combined. Alternatively, if you prefer a chunkier texture, you can mash the veggies with a fork and mix them with the remaining ingredients in a large bowl. Dollop the mixture onto a large baking sheet lined with parchment paper using an ice cream scoop, for more uniform portions.Flatten the patties with the back of a spoon so they are roughly 3/4 of an inch thick. Bake in the oven for 15-20 minutes, turning over once halfway through the cooking process to ensure each side is cooked until golden brown. Serve warm garnished with lemon dill mayo dip. Store in the fridge and consume within 5 days of preparation.