• Method

  1. Take the haggis from the casing and break up with a fork.
  2. Beat one of the eggs, and mix into the haggis with the teaspoon of mustard so it binds together – you want it to just come together rather than being too sticky, so you might not need the whole egg.
  3. Beat the other egg in a small bowl.
  4. Mix the oatmeal and pinhead oatmeal together with the paprika and a few turns of ground black pepper in another small bowl.
  5. Take heaped teaspoons of the haggis, roll into a small ball between your hands, then roll in the beaten egg then roll in the oatmeal mixture until well coated. This recipe should give you around 20 haggis balls
  6. Heat the vegetable oil in a pan until bubbling, then shallow fry the haggis balls in two batches, turning them occasionally until lightly browned – this should take around 4 minutes.
  7. Mix the dip ingredients together and serve alongside the warm haggis balls.
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