Bring water to a boil. Reduce the flame to medium, add the millet, and cook covered, about 20 minutes, or a little longer, until tender. Meanwhile, heat the oil in a large skillet, about 1⁄3 inch high, then keep the temperature at medium hot, not smoking hot. Transfer the cooked millet to a mixing bowl. In a food processor, grate the onion, carrot and celery and add to the bowl with all remaining ingredients. Mix thoroughly by hand. Form patties with the mixture and throw in the hot oil. Fry 2 minutes on each side, or until just golden. Drain on paper towels and serve hot, alone or with your choice of a sauce. Makes 8 servings.
Note: Millet loaf — If you would rather not fry, skip the oil for frying, mix the cooked grain with all remaining ingredients, adding 1⁄3 cup olive oil to the mix. Pour the mixture into a 6-cup loaf, and bake in a preheated 350 degrees for about 1 hour, or until the top is golden and barely set. Slice and serve hot or at room temperature with your choice of a sauce.