Cook the frozen peas and corn in boiling water for 1-2 mins, then drain and rinse with cold water.
Mix the Tangy Pea Sauce with flour, breadcrumbs, cracked egg, a pinch of salt and pepper, and cumin.
Stir through the corn and peas.
Place a frying pan over medium/high heat, and add a drizzle of oil or butter. Once hot, add a few large spoonfuls of fritter mixture to the pan, making sure there is space between them. Cook for 1-2 mins on each side, or until golden brown. Keep the fritters warm in some foil and repeat with the remaining mixture.
Meanwhile, cook 2 poached eggs in salted boiling water (if using), for 2 1/2 mins. Use a deep saucepan with boiling water, with a pinch of salt and/or 1/2 tsp vinegar. Create a whirlpool in the middle and slowly drop a cracked egg into the middle. Turn the heat down slightly if it is bubbling too much and cook for 2 1/2 mins. Use a slotted spoon to remove the egg and place on top of the fritters.
Or simply serve the fritters with some tzatsiki, or hummus, and some salad greens on the side.