Crispy Swiss Chard Cakes with Mascarpone-Creamed Spinach - unsalted butter

Method

• In a large pot, melt 2 tablespoons of the butter.
• Add half of the minced shallots and all of the garlic and cook over moderate heat until softened.
• Add the Swiss chard and cook, tossing, until wilted.
• Transfer the chard to a colander and let cool.
• Press out as much liquid as possible and coarsely chop.
• Season with salt and pepper and press the chard into 6 patties; don't worry if they don't hold together.
• In a small bowl, whisk the flour with the cornstarch and 1 teaspoon of salt.
• Sprinkle the mixture onto a work surface and set the chard cakes on top.
• Turn the cakes, pressing and squeezing them into compact patties and working in a little of the flour mixture as you go.
• Spread the panko on a plate.
• Brush the tops of the cakes with mustard and invert them one at a time into the panko.
• Brush the bottoms with mustard and sprinkle panko on top; press to adhere.
• Transfer the cakes to a wax paperlined plate and refrigerate until firm, about 20 minutes.
• In a large skillet, melt the remaining 1 tablespoon of butter.
• Add the remaining minced shallot and cook over moderate heat until softened.
• Add the spinach and cook, tossing, until wilted, about 5 minutes.
• Transfer the spinach to a colander and press out as much liquid as possible.
• Return the spinach to the skillet.
• Stir in the mascarpone and season with salt and pepper.
• Keep warm.
• Heat the olive oil in a large nonstick skillet.
• Add the chard cakes and fry over moderately high heat, turning once, until golden and crisp, about 6 minutes.
• Spoon the spinach onto plates and top with the chard cakes.
• Serve right away.