Preheat oven to 350° (177°C).
Cook the millet by placing the millet and 1 cup (235ml) of water in a pan and simmer on low for 15 minutes, until all the water is absorbed. Set aside.
Cook the lentils by placing the lentils and 1 cup (235ml) of water in a pan and simmer on low for 15-20 minutes or until all the water is absorbed and the lentils are soft. Set aside.
Heat a large skillet over medium heat for 2 minutes and then saute the onion for 3 minutes, adding a splash of water and stirring when they start to stick.
Add the garlic and cabbage and saute for an additional 3 minutes.
Place the cooked millet, cooked red lentils, walnuts, onion, garlic and cabbage mixture, garlic powder, black pepper and salt in the food processor and process until smooth (process until as smooth as you can get it, there might be some bits that don’t get totally smooth and that is A-okay).
Shape into 5-6 equal size patties and place on a parchment lined baking sheet
Bake for 15 minutes on one side, flip over and bake for an additional 15 minutes