Cook millet according to package instructions. Set aside to cool.

Add black beans to a medium bowl and roughly mash with a fork.

Heat 1 teaspoon of ghee in a medium sauté pan over medium heat. Cook onion and pepper for approximately 5 minutes, or until the onion is translucent. Add the carrot and cook for 3 minutes more. Add to the bowl with the beans.

Add the millet, egg, garlic powder, cayenne, parsley and parmesan, stirring well to combine. Season to taste with pepper.

Form into six patties, roughly 1⁄2" thick. Heat 2 teaspoons of ghee in a large saute pan over medium- low heat. Cook for 4 minutes, flip gently and cook for 4 minutes more. You want a nice golden crust on the outside. Serve warm.

Note:

Keep an eye on the millet when cooking. If overcooked, it becomes very sticky and mushy.