Millet Cakes w/ SD Tomatoes & Parmesan

Better known as crack for budgies, millet appears in grocery stores here for human consumption. In my never ending quest to find some balance with what I eat, I've been finding myself more drawn to vegetarian cooking. Paired with a simple salad with a dijon vinaigrette, this was a meal that even the kids enjoyed. It tastes like crunchy rice-a-roni balls, and there can't be anything wrong with that. A full recipe can be found in The Joy of Cooking Cookbook, but here's the low down:

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.

Add your garlic and tomatoes and stir for thirty seconds.

Add your veggie broth, bring to a boil and then down to med/low. 
Cover and cook for 30 minutes until the millet is tender and the water has evaporated.

Remove from heat and fluff with a fork.  Cool slightly and add your cheese, green onion, tomatoes and egg. Stir to combine.

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.