Roll the risotto into balls no larger than a golfball. (Mix in pesto first if using.)
Set up three bowls/plates: one with flour, one with plant milk, and the last with the flaxseed, breadcrumbs, and thyme.
Take each ball and roll them in each bowl/plate in turn (same order as above). For the first two only a thin coating is required. For the breadcrumbs, try to get them completely covered.
Heat some oil in a pan and lightly fry the balls on a medium heat.
