Crispy Swiss Chard Cakes with Mascarpone-Creamed Spinach

Name: Crispy Swiss Chard Cakes with Mascarpone-Creamed Spinach
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams baby spinach; 355 milliliters panko or coarse dry bread crumbs; 118 milliliters cornstarch; 6 servings Dijon mustard, for brushing; 118 milliliters all-purpose flour; 1 garlic clove, minced; 59 milliliters mascarpone; 118 milliliters pure olive oil; 6 servings Salt and freshly ground pepper; 2 shallots, minced; 2 kilograms Swiss chard (about 3 bunches), thick stems discarded; 3 Tbsps unsalted butter

This recipe serves 6. One serving contains 536 calories, 15g of protein, and 31g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have swiss chard, flour, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

In a large pot, melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Equipment you will use

Pot

Add half of the minced shallots and all of the garlic and cook over moderate heat until softened.

Ingredients you will need

Shallot

Garlic

Add the Swiss chard and cook, tossing, until wilted.

Ingredients you will need

Swiss Chard

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.

Ingredients you will need

Salt And Pepper

Swiss Chard

Equipment you will use

Colander

In a small bowl, whisk the flour with the cornstarch and 1 teaspoon of salt.

Ingredients you will need

Corn Starch

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Swiss Chard

All Purpose Flour

Spread the panko on a plate.

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Spread

Panko

Brush the tops of the cakes with mustard and invert them one at a time into the panko.

Ingredients you will need

Mustard

Panko

Brush the bottoms with mustard and sprinkle panko on top; press to adhere.

Ingredients you will need

Mustard

Panko

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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the remaining minced shallot and cook over moderate heat until softened.

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Shallot

Add the spinach and cook, tossing, until wilted, about 5 minutes.

Ingredients you will need

Spinach

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.

Ingredients you will need

Salt And Pepper

Mascarpone

Spinach

Equipment you will use

Colander

Frying Pan

Heat the olive oil in a large nonstick skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Spinach

Swiss Chard

Serve right away.