Combine peas and corn with boiling water twice to defrost them.
Using a potato masher, give those peas and corn a good bashing to break them up slightly.
Grate the halloumi and set aside.
Scoop some of the peas and corn and add to a large bowl together with 2 eggs.
Blend together for a few seconds.
Add grated halloumi, remaining un-pureed peas and corn, onion and garlic powder, salt and pepper to the egg mixture and stir.
Then add the flour and baking powder and mix until well incorporated into a thick batter.
Scoop about 2 tablespoons of the mixture for each fritter. Gently flop it into the pan and use the back of the spoon to flatten the fritter.
Cook on both sides until golden brown and crispy.
Mix all the sauce ingredients and set aside.
Feel free to use a store-bought sauce of choice (mayo, aioli, ranch, sweet chilli, ketchup etc).