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Place the edamame and peas in a food processor and blend to form a thick paste. Set aside for later. In a large bowl, place the flour, eggs, baking powder, vegetable stock and soy sauce. Whisk until smooth. Add the cabbage, haloumi, edamame mixture and spring onion. Mix until well combined. Pour 2 tablespoons of oil into a large non-stick frying pan or cast iron skillet and place over medium heat. To make fritters, add 2-3 tablespoons of mixture per fritter. Smooth out the tops a little. Cook, in batches, for 2 minutes or until golden, then flip and cook for another 2-3 minutes or until cooked through. Repeat with the remaining batter, adding more oil as necessary. To serve, drizzle fritters with the tonkatsu sauce and mayonnaise. Sprinkle with shichimi togarashi and serve immediately. *NOTES – You can find shelled and/or unshelled edamame in the freezer section of some supermarkets or from an Asian grocery store. To cook, boil in salted water for 2-3 minutes or until warmed through. Drain and rinse under cold water to stop them cooking. Japanese tonkatsu and Kewpie mayonnaise can be found from an Asian supermarket, or you can order them online. Shichimi togarashi is a Japanese chilli spice blend and can be found in the Asian aisle of some supermarkets, online or from an Asian grocery store.