Rinse the rice and split peas. Add to a saucepan with 4 cups water. Bring to the boil, reduce heat and gently simmer for 17 minutes or until rice and split peas are just tender. Drain and set aside to cool slightly.
Combine cooked rice mixture in a large mixing bowl with the eggs, peas, haloumi, flour, herbs and lemon rind. Season and mix well.
Heat oil in a frying pan and cook spoonfuls of mixture for 3-4 minutes each side until golden. Set aside on paper towel and keep warm whilst cooking the remaining mixture.
Serve fritters warm accompanied by a crisp salad, chilli sauce and lemon.