Black-Eyed Pea Cakes and Confetti Corn SERVES 6 Melissa O Connor, from Long Island, loved the black-eyed

pea cakes she tasted at vegan restaurant Blossom in New York: I thought the idea of beans and potatoes together was a great way to add protein to a dish especially for kids! At home, she reworked the appetizer into a hearty potato pancake. 6 small red potatoes (2 lb.), peeled and quartered 2 cups fresh or frozen corn kernels onion, finely chopped ( cup) medium red or green bell pepper, chopped ( 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 cup panko breadcrumbs cup grated Parmesan cheese 2 Tbs. chopped fresh basil 4 tsp. vegetable oil 1. Cover potatoes with salted water, and bring to a boil in medium saucepan. Boil 30 minutes, or until soft. Drain. 2. Meanwhile, toss together corn, onion, bell pepper, cilantro, and 2 Tbs. parsley in bowl. Season with salt and pepper, if desired. Set aside. 3. Mash potatoes with 2 Tbs. margarine and remaining 2 Tbs. parsley, and season with salt and pepper, if desired. Stir in black-eyed peas. Shape mixture into 6 3-inch cakes, and chill 15 minutes. 4. Stir together panko breadcrumbs, Parmesan, and basil on plate. Season with salt and pepper, if desired. Coat cakes in panko mixture, and set on plate. Chill again. 5. Heat remaining 1 tsp. margarine in medium skillet over medium heat. Add corn mixture, and cook 10 minutes, or until peppers and onions are softened. 6. Heat 2 tsp. vegetable oil in large skillet over medium heat. Gently add 3 cakes to pan, and cook 2 to 3 minutes on each side, or until browned and crispy. Transfer to paper-towel-lined plate. Repeat with remaining oil and cakes. Serve cakes topped with corn mixture. PER SERVING (1 CAKE AND CUP CORN):

329 CAL; 10 G PROT; 10 G TOTAL FAT (3 G SAT FAT); 54 G CARB; 3 MG CHOL; 379 MG SOD; 6 G FIBER; 5 G SUGARS.