Black-Eyed Pea Cakes And Confetti Corn

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6 small red potatoes (2 lb.), peeled and quartered

2 cups fresh or frozen corn kernels

1/4 onion, finely chopped (1/4 cup)

1/2 medium red or green bell pepper, chopped (1/2 cup)

2 Tbs. chopped cilantro

4 Tbs. chopped fresh parsley, divided

2 Tbs. plus 1 tsp. vegan margarine, such as Earth Balance, divided

1 15-oz. can black-eyed peas, rinsed and drained

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

2 Tbs. chopped fresh basil

4 tsp. vegetable oil

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