You will need:
1 yellow onion
2 cloves of garlic
1/4 cup chopped sundried tomatoes, packed in oil
1/3 cup millet
1/3 cup long grain rice
2 cups vegetable stock
1 green onion, sliced
1 egg, beaten
1/4 cup grated parmesan
Vegetable or Canola oil for frying
Finely chop your onion and sauté in 2 TBS olive oil until translucent.
Add the millet and rice and sauté for about five minutes, or until golden brown.
Cover and cook for 30 minutes until the millet is tender and the water has evaporated.
With wet hands, mould the mixture into patty cakes (!) of about 2 inches thick. Refrigerate for at least an hour.
Heat over med/high heat enough oil to cover your pan by a 1/4 inch. Fry four or five patties at a time. About 4 minutes on one side and then 2 on the next. Repeat with remaining patties.
Drain on kitchen towel and serve immediately. Serves 4, with 2 cakes each.