Coarsely grate the courgette and squeeze out the excess liquid by hand.

Remove the stalk from the tomato, deseed it and dice it finely. Cut the halloumi into small cubes and finely chop the tarragon.

Mash the cooked potatoes with a fork and mix well with the courgette, tomato, halloumi, tarragon, egg and flour. Season generously with 1 teaspoon of salt, pepper and paprika. Leave the mixture to rest for 20 minutes.

Then shape the mixture into about eight patties and roll them in the rapeseed; the rapeseed doesn't need to completely coat the patties.

Heat the oil in a frying pan over a medium heat and fry the potato and halloumi patties until golden brown all over. Drain briefly on kitchen paper.