Place the potato, haggis, Bury Black Pudding
, cheese, half the flour (40g), one egg, salt and pepper into a large bowl.
Combine the ingredients by hand until you have a firm mixture.
Divide the mixture into 18-20 pieces and form into small rolls about 3inches long and 1 inch wide.
Take three small bowls and fill the first with the remaining 40g of flour, the second with the remaining egg (lightly beaten), and the third with the breadcrumbs and rolled oats..
Pass the croquettes through each of the coatings in turn, flour, egg, breadcrumbs coating thoroughly in each and then placing to one side for frying.
Heat the vegetable oil in a pan or deep fat fryer to 180°C. If using a pan take care that the oil does not overheat. Test the temperature by placing a cube of bread into the oil, when it turns golden brown the temperature is correct.
Cook the croquettes in small batches, to avoid overcrowding the fryer and once they turn golden, remove from the oil and drain on kitchen paper.
For the Whisky cream sauce, place the whisky into a hot pan a set alight to burn off the alcohol.
Add the double cream and reduce until slightly thickened.
Finish by blending in the mustard and season to taste with salt and white pepper.