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Add millet, water and salt in a rice cooker. Cook it at a regular rice setting. When done, let cool a couple minutes in a large bowl.
Add the filling and the seasoning to the slightly cooled millet. Mix well. Add the eggs (one at a time) until they hold well. The texture you’re looking for is similar to mashed potatoes (soft but holds up together well).
We all know how different our palates are, so test by scooping a sample, frying it and adjust seasoning if necessary.
Once you’re happy with the taste, with slightly wet hands, shape the patties and place them on a large baking sheet. Narrower patties are easier to flip and handle (less likely to break apart). Thinner patties are crispier and thicker patties take longer to cook in the middle.
Over medium heat, add a thin coat of oil and heat a cast iron or a non-stick pan. Add the shaped patties and sear for a couple minutes until brown. Don’t overcrowd the pan for easier handling of patties.
Gently flip the patties and drizzle some oil. Sear and cook the second side. Be careful as they may fall apart. Shake the pan carefully to make sure oil gets to the bottom of the patties.
Keep them warm in the oven at 200 F on a wire rack set over a baking sheet while you finish cooking the rest. Serve as is or with tzatziki or aioli.