Pre-heat the oven to 170°C (347°F) and line a large baking tray with baking paper.
Bring a small pot of water to the boil. When the water is boiling, add the potatoes and cook until soft (approx. 6-8 minutes).
While the potatoes are cooking, place the dry ingredients including the tapioca starch, nutritional yeast, salt, cajun seasoning and oregano in a large mixing bowl.
Once the potatoes are done, strain off the water. Mash the potatoes until there are no big pieces left. Add the olive oil, milk, and oil to the potatoes and mix well.
Add the potato mix to the dry ingredients and form a dough (I usually use my hands). If find that the dough is dry, add some water one tablespoon at a time until the dough reaches a consistency that you can roll into a ball. Alternatively, if the dough is wet, try adding tapioca starch one tablespoon at a time.
Roll the dough into small balls and place them on the baking tray. I usually leave about 5cms between the balls to allow them to expand. Bake in the oven for 25-30 minutes until they are slightly golden on the outside. Serve fresh and enjoy!
