We have enjoyed them both warm and room temperature and both are great. They will easily pack into a lunch or make for a great appetizer or side. Our friends have had an ample crop of chard this year and provided us with some of their excess. It was perhaps a cruel joke when they came for dinner and I served them these. Here they were trying to get ride of so much chard and I had the nerve to serve them more! I knew they weren't offended though when one of their kids asked for seconds and the dad wanted the recipe. If you don't want to make the sauce, I'd suggest some Greek plain yogurt on the side, but Don will swear it's the sauce that really makes them go from good to great.
Chard Cakes with Parsley Sauceadapted from Plenty
Bring a large pot of water to boil and add chopped chard, simmering for 3-5 min. Drain and cool chard until you can handle it. Squeeze excess water from chard and put in large bowl. In a frying pan, add 1Tbsp coconut oil and chopped almonds. Saute until lightly browned and then add nuts and oil to chard. Next add the cheese, egg, breadcrumbs and salt/pepper. If it's too sticky, add more breadcrumbs. Shape into patties; I used a 1/3 cup measuring cup as a mold, but it's not necessary. Original recipe says it makes 8 patties, but I only had six.
Put 2 Tbsp coconut oil in frying pan and add patties. Fry about 3-5min per side until golden brown. Transfer onto a plate lined with paper towel to absorb extra oil. Serve warm or at room temperature with sauce on top or side.
To make the sauce: put all ingredients in blender until mixed. Can be made up to one day in advance.