1.
Boil peas in salted water for 2 minutes, then drain. Refresh under cold water, then drain again. Puree half the peas in a food processor until smooth.
2.
Whisk milk, eggs, flours, baking powder and pureed peas in a bowl, then fold in remaining peas, haloumi, mint, salt and pepper.
3.
Heat the olive oil in a large non-stick frypan over medium-high heat. Add tablespoonsful of the mixture to the pan, in batches, pressing down to flatten slightly, and fry for 2-3 minutes or until golden on both sides. Drain on paper towels. Serve with the tomatoes, mint and lemon wedges