I made these for dinner tonight with the Louisiana catfish, corn, and okra (http://www.eatingwell.com/recipes/louisiana_catfish_okra_corn.html?secti...), and they were fabulous. The whole family loved them, and I got a request to double the recipe next time so that everyone can have more. The lemon zest sets the flavour off perfectly, and I loved the creamy centres. I will definitely make these again.
A few more notes - the millet absorbed all the water in under 20 minutes, so I added the extras (zucchini, carrot, etc) and just cooked it for two minutes more before letting it cool. Also, make sure you use a good non-stick pan. I have pan that's a few years old and seems to be intact, but the cakes stuck to it. I made the second half on a new pan, and they turned out much better.