Peel potatoes, onion and carrots. Finely grate about two thirds of the raw potatoes, the remaining third coarsely.
Finely grate the onion and the carrots, cut the washed leek into narrow rings, dice the dried meat into small cubes.
Put everything in a large enough bowl, add eggs and flour and mix well until you get a dough as homogeneous as possible. Season with nutmeg, salt and pepper.
Heat half of the oil in a frying pan. Fry the mixture in it for a few minutes. Reduce the heat and fry the dibbelabbes for another 10 minutes.
Use a spatula to go around the edge of the dibbelabbes so that it comes out of the frying pan easily.
Turn the dibbelabbes out onto a large plate. Heat the remaining oil and continue frying the dibbelabbes, raw side down, for another 10 to 15 minutes at the beginning until hot, then at reduced temperature.
The crust should be nice and crispy and browned.
Turn the dibbelabbes out onto a plate, divide into eight pieces of cake and serve as hot as possible.