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1
In a large pot, melt 2 tablespoons of the butter.
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2
Add half of the minced shallots and all of the garlic and cook over moderate heat until softened.
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3
Add the Swiss chard and cook, tossing, until wilted.
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4
Transfer the chard to a colander and let cool.
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5
Press out as much liquid as possible and coarsely chop.
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6
Season with salt and pepper and press the chard into 6 patties; don't worry if they don't hold together.
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7
In a small bowl, whisk the flour with the cornstarch and 1 teaspoon of salt.
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8
Sprinkle the mixture onto a work surface and set the chard cakes on top.
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9
Turn the cakes, pressing and squeezing them into compact patties and working in a little of the flour mixture as you go.
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10
Spread the panko on a plate.
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11
Brush the tops of the cakes with mustard and invert them one at a time into the panko.
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12
Brush the bottoms with mustard and sprinkle panko on top; press to adhere.
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13
Transfer the cakes to a wax paperlined plate and refrigerate until firm, about 20 minutes.
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14
In a large skillet, melt the remaining 1 tablespoon of butter.
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15
Add the remaining minced shallot and cook over moderate heat until softened.
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16
Add the spinach and cook, tossing, until wilted, about 5 minutes.
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17
Transfer the spinach to a colander and press out as much liquid as possible.
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18
Return the spinach to the skillet.
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19
Stir in the mascarpone and season with salt and pepper.
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20
Keep warm.
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21
Heat the olive oil in a large nonstick skillet.
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22
Add the chard cakes and fry over moderately high heat, turning once, until golden and crisp, about 6 minutes.
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23
Spoon the spinach onto plates and top with the chard cakes.
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24
Serve right away.
