Remove the skin from the potatoes and cut them in half or quarters, depending on their size. Cook in salted water or steam until tender.
In the meantime, remove the skin from the carrots and cut them lengthwise into slices, then into strips and these into small cubes. Cut the slices of bacon into small squares. Chop the parsley and dill. Cut the chives into rolls.
In a non-stick frying pan, fry the bacon in its own fat until crispy. Remove. Add the carrot cubes, sauté briefly, add a little water and cook until just tender, turning occasionally. Add to the bacon form.
In a large baking bowl, mix the eggs. Drain the curd well, add and mix everything together. Season with salt, pepper and nutmeg (freshly grated). Add bacon and carrots.
Drain the potatoes in a sieve, return them to the frying pan and steam them briefly on a low fire until dry. Then add them to the curd mixture through the passevite or potato ricer. Mix everything well and season with salt, pepper and nutmeg (freshly grated).
Keep the breadcrumbs ready in a deep plate. Form balls from the potato dough and roll them in the breadcrumbs.
Heat half of the clarified butter in a non-stick frying pan. Place half of the potato balls in it, flatten with the roasting spoon and roast on both sides until golden brown. Keep warm in the stove heated to 100 degrees. In the same