Chop the onion and fry it with oil in a pot (!) until translucent.
Meanwhile, grow the millet. Add it to the onion and fry it briefly. Pour in vegetable broth. Put the lid on and simmer gently at low temperature for 25 minutes until the vegetable broth is absorbed. Taste the millet and see if it is soft enough for you. If it is still too grainy, cook it for another 5 minutes.
Mix flax seeds and water in a small bowl. Set them aside so they can combine really well. They should rest for at least 5 minutes.
Mix cornstarch, the flaxseed mixture, corn and peas in a bowl. Add the millet. Now stir in curry powder, parsley, salt and pepper.
Knead the ingredients into a solid mass. Attention: hot! Moisten your hands and form fritters.
Put them in the pan. Fry them with a little oil until golden brown.