Put the prepared vegetables into cold salted water, cover and bring to the boil. Simmer for 15-20 minutes until tender. Drain, cover and shake to remove all the water. Mash with butter and season to taste.
Prepare 3 small dishes, one with plain flour, one with beaten egg and the other with fresh breadcrumbs.
Make small balls from the mash mix about the size of large marbles. Do the same with the haggis. Roll each ball in the flour, dip in the egg and then roll in the breadcrumbs to coat. Once you have all the balls prepared chill for 30 minutes to firm up.
Pour oil into a deep high sided pan and deep fry all the balls for approximately 2-3 minutes until they are golden and crispy.
Skewer one of each on small sticks and serve with dip of choice.