Potato Kale Cakes

This is a quick vegan dish I made the other day. You can use it as an entree, a side dish, or an appetizer or hors d'oevure, depending upon size of cakes and accompaniments. 
Pictured here, they are served with sauteed summer squash, caramelized onion, pecan crumble, and carrot fluid gel.

Potato Kale Cakes
baby red potatoes, quartered
kale leaves, chopped
garlic, minced
cornstarch
seasonings: salt, pepper, paprika, onion powder, etc.

Boil the potatoes until tender. Drain off water, and add kale to the pot. Stir until kale is wilted, allowing the potatoes to become somewhat mashed. Stir in remaining ingredients, adding enough cornstarch to bind the mixture together and seasoning to taste. Form into patties.
To cook and serve: pan-fry or deep-fry patties or bake them, depending upon how much fat you wish to use.

Other Additions: Use any fresh or dried herbs or spices, add in other chopped vegetables, such as shallots, caramelized onions, or roasted red peppers; stir in chopped nuts; use flour in place of cornstarch; add in ground flaxseed, chia seed, or wheat germ.