Method

1. Add the beaten egg yolk to the cold haggis in a bowl and
   mix well. Add a few turns of black pepper to the mix.
2. Form into small bite-sized balls. Don’t be tempted to
   make them too big, otherwise the outside will burn
   before the haggis inside is hot enough.
3. Coat the balls in beaten egg, then roll in the porridge oats or oatmeal (try
   and opt for coarser rather than too fine an oatmeal for
   this).
4. Shallow-fry the balls in oil until golden brown and
   serve right away.