Mix together the mushroom pâté, haggis and chopped parsley and then roll into approx. 20g balls.
Place in the fridge and chill for 10 to 20 minutes.
Place the flour, breadcrumbs and eggs (lightly whisked) into separate bowls.
Take a haggis ball, roll in the flour, then the egg mix and finally into the bread crumbs until fully coated. Repeat the process for each haggis ball.
Place on a baking tray, drizzle with oil and cook in the oven (180c) for 15 minutes or until golden brown.
Serve with a side of rocket leaves (mixed with olive oil and slices of chilli) and a drizzle of sweet chilli sauce.
*Make this recipe vegetarian by substituting haggis for vegetarian haggis