Place the leftover haggis, neeps and tatties in a bowl and mix together with a fork until well combined.

Divide the mixture into 8 equal pieces and then roll each piece into log (croquette) shapes.

Put the flour, beaten egg and breadcrumbs into separate bowls, then dip each  croquette in the flour first, then the egg, then the flour.   Place the coated croquettes on a baking tray and chill in the fridge.

Switch on the deep fat fryer to heat to 170C. Once the temperature has been reached, remove the croquettes from the fridge and fry them in batches for 2 minutes until golden (ours is a mini deep fat fryer so we can fry 2 at a time).

Remove and place on a wire rack with kitchen roll underneath to catch any drips of oil.  Enjoy with tomato ketchup, brown sauce or wholegrain mustard for dipping. See Notes if you need to reheat them in the oven.