Preheat oven to 400.
Place the oats in a small bowl.
Boil ½ cup water and then pour it over the oats.
Soak the oats for 5 minutes until the water is fully absorbed. Set aside.
Next, add the cashews and garlic to the food processor.
Process until finely chopped.
Place the chopped potatoes in a food processor.
Pulse until the texture is evenly chopped and has a chunky consistency. (Don't over do it and make it mushy.)
Transfer the potatoes to a paper towel and squeeze the moisture out. (The more water you remove the better they will be.)
Measure 1 ½ - 2 cups of the chopped potatoes (you can save/freeze any of the remaining for another batch).
Add the potatoes, oats, oregano, basil, onion & chili powder, cumin, salt, and black pepper to the food processor.
Pulse a few times, just until fully combined.
Form the potato mixture into small (1-inch) or large (3-inch) balls by rolling the dough together in your hands.
Put the bread crumbs into a wide bowl and roll the spud balls in it until they're covered.
Place the balls on a baking sheet (lined with parchment or silpat).
Bake 15 minutes on one side. Remove them from the oven and flip the balls.
Brush with olive oil and bake for another 15-20 minutes until browned and crisp.
Optional:
Prepare and boil a box of chickpea pasta. When done, drain and set aside in a glass dish.
I used a combination of marinara sauce, tomato paste, olive oil and minced garlic to create the spud ball sauce.
Serve the spud balls with pasta, sauce and a salad. Enjoy!