If using left over haggis, divide it into small pieces and if using haggis slices, chop them up and then roll it into 12 x 20g balls.
Place the balls onto a plate and store in the fridge and chill for 10 to 20 minutes before cooking.
When you're ready to cook, lay out three bowls: one with the flour, one with the egg wash and one with the breadcrumbs.
Heat the vegetable oil in a small saucepan over a high heat to 180C.
Coat the haggis balls in flour, dip into the egg to coat, then roll in the breadcrumbs. Repeat the egg and breadcrumbs to double coat them.
Deep-fry the haggis balls in batches of 6 in the hot vegetable oil for 2 minutes, then drain on kitchen paper before serving with whisky sauce on the side.
Notes
Use leftover haggis from your Burns supper, or buy a pack of 4 haggis slices to make 12 perfectly sized balls.
The full whisky sauce recipe is enough for 2 people to enjoy with their Burns supper, chicken balmoral another night and to go with the haggis balls. If you're only making the sauce to go with the haggis balls, i'd suggest that you make a quarter.