In large skillet over medium heat, dry roast the millet until golden, stirring occasionally; this will take about 5 to 6 minutes. You’ll know the millet is done when there is a nice, nutty aroma (sort of pop-corn like).
In the meantime, bring the vegetable stock to a simmer over medium heat in a large saucepan. Add the roasted millet, reduce heat to low; cover with a lid and simmer for approximately 20 minutes or until millet has absorbed the stock. Remove from heat and set aside to cool.
While millet is cooking, heat olive oil in a large skillet over medium-high heat. Add onion, pepper, carrots and garlic. Sauté, stirring often, until vegetables are tender – about 6-8 minutes. Add corn and spices and continue to cook for another 2-3 minutes. Remove from heat.
In a large bowl, combine cooked millet, sautéed vegetables, eggs and parmesan cheese; mix until well incorporated. Using moistened hands, form patties (about ½-inch thick) and place on waxed or parchment paper (this can be done in advance).
Heat the canola oil in a large skillet over medium heat. Place patties in pan and cook for 4-5 minutes per side or until golden.