In a large pot, cover the potatoes with water. Cook them in their skins, covered with a lid, until tender; about 20 minutes.

Cool and peel the potatoes. Finely mash the potatoes or puree them in a food processor. Transfer to a bowl.

Add the eggs, matzoh meal, salt, pepper, and ground cumin. Mix well. Prepare small cutlets; about 1 inch long and 1/2 inch wide.

Heat the corn oil in a skillet and brown the cutlets, a few at a time, over moderate heat. Drain on paper towels.

Serve warm.