Take the risotto out of the fridge. Add the plant milk to a shallow bowl, then to a container with low edges mix the breadcrumbs with salt, black pepper,oregano, and garlic powder.
STEP 2: SHAPE RISOTTO CAKES
Take about two tablespoons of leftover risotto in your hands, and press it together into a rice patty.Dip the risotto patty in the milk first, then dredge in the breadcrumb mixture, compacting well with your hands until completely covered.
Arrange the risotto cakes on a platter and set them aside while you prep the oil for frying.
STEP 3: COOK THE CAKES
To a large skillet that can fit three to four patties, add ½-inch to ¾-inch oil (1.5 to 2 cm).The rule of thumb is that you add enough oil to reach halfway up the rice cake.Heat oil on medium-high heat to 320°F or 160°C, preferably checking with a kitchen thermometer.
Cook 3 to 4 risotto cakes at a time for about 5 minutes on each side and 10 minutes in total, or until golden brown and crispy.If the oil gets too hot, turn the heat down.Transfer cakes to a tray with paper towels to absorb excess oil before serving them.
SERVING SUGGESTIONS
Serve the crispy risotto cakes as a main dish on top of a simple side salad, with a bowl of homemade marinara sauce or a delicious pesto on the side to dip risotto cakes.You can add a few lemon wedges to squeeze on the right before eating, fresh chives or parsley, and a pinch of salt flakes.